These White Chocolate Mousse Chocolate Eggs are a perfect way to celebrate Easter. But not only that. Thin Chocolate eggs filled with heavenly creamy White Chocolate Mousse. This is going to be an all year indulgence. I’ll show you how to easily make them! Just 4 ingredients!
As promised I’ll show you a couple of my favorite Easter baking recipes to get you well prepared for the upcoming holidays. I already posted two unbeatable delicious Easter baking recipes: No.1 was this Moist Carrot Cake with Cream Cheese Frosting, and No.2 was this fun and colorful Easter Coconut Bark. These White Chocolate Mousse Chocolate Eggs are the 3rd recipe of this series, and there is only one recipe left. So stay tuned to not to miss the big final.
White Chocolate Mousse Chocolate Eggs – super easy to make
I swear when I say that these White Chocolate Mousse Chocolate Eggs are super easy to make. Just follow along with the video. You will see that it’s really THAT easy. I show you how to get yourself Chocolate Eggs and also how to do White Chocolate Mousse. So even if it’s not Easter anymore, you can make yourself a delicious and super creamy White Chocolate Mousse which never goes out of style. Never!
So let’s start with the Chocolate Eggs. They are pretty easy to make. I used Easter egg-shaped molds for these Chocolate Eggs.
Just rub the inside of the molds with a drop of oil and then fill in melted chocolate until one side of the mold is 2/3 full. Then close the mold and now FLIP IT, BABY. Flip over a few times, until the inside of the mold is covered with chocolate. Then put into the freezer for about 5-10 minutes until chocolate is firm and gets easily out of the mold.
White Chocolate Mousse
This White Chocolate Mousse is the creamiest I’ve ever had. It has an intense white chocolate flavor and an airy consistency. You will think you eat pure, airy white chocolate. Look at the picture below to see how airy it is! I would lay into it if I were small enough.
And now putting them together. You are going to heaven! To Chocolate heaven. The airy and light White Chocolate Mousse within the thin Chocolate Eggs is just gorgeous. I think I will never eat chocolate mousse without an additional chocolate again. GREAT!
I think you will love this easy White Chocolate Mousse Chocolate Egg recipe because it is super
Happy Chocolate Easter friends!
If you try this White Chocolate Mousse Chocolate Egg recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see!
These White Chocolate Mousse Chocolate Eggs are a perfect way to celebrate Easter. But not only that. Thin Chocolate eggs filled with heavenly creamy White Chocolate Mousse. This is going to be an all year indulgence. I'll show you how to easily make them!
- 8 oz high-quality chocolate melted
- 4 egg yolks
- 4 tbsp powdered sugar
- 1 1/2 cups heavy whipping cream
- 8 oz high-quality white chocolate melted
Make the Chocolate Eggs: Cover the inside of your mold with a thin film of oil. I do this by tipping my fingertip into oil and then wipe the mold completely. Then melt chocolate in the microwave. Stir every 20 seconds to help avoid seizing. Then fill one-half of the mold 2/3 full with chocolate, close the mold and then flip a few times until the mold is completely covered with chocolate for about 30 seconds. Then put into the freezer and let chill for about 10 minutes. When the chocolate egg doesn't come out of the mold easily, freeze a few more minutes. Repeat process with every single egg.
Make the White Chocolate Mousse: Melt chocolate in the microwave and set aside. In a medium saucepan, whisk egg yolks, 2 tbsp sugar, and 3/4 cup of heavy cream together and cook over medium heat for about 1-2 minutes until it coats the back of a spoon. Do not boil at any time. Remove from heat and stir in melted chocolate consistently. Transfer to a bowl and let cool completely.
With a handheld or stand mixer fitted with a whisk attachment, whisk remaining heavy cream until soft peaks form. Add 2 tbsp sugar and whisk until stiff peaks form. Stir about 1/4 of whipped cream into chocolate cream. Then gently fold in the remaining whipped cream with a rubber spatula.
Chill for at least 1 hour. Store in an airtight container in the refrigerator for up to 3 days.
Pipe chocolate mousse into chocolate eggs before serving.