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!
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.