Chocolate Hollow Eggs Filled With Homemade Mousse

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Chocolate hollow eggs are synonymous with Easter. So when the Forage And Feast Dark Chocolate Hollow Eggs appeared on the shelves of Checkers, I knew it was the perfect opportunity to create [Easter] eggs re-imagined with my mother’s chocolate mousse recipe as the filling.

This is the perfect dessert if you want something memorable and sweet for the Easter table but don’t want to spend hours in the kitchen.

Chocolate Hollow Eggs Filled with Homemade Mousse
TIME: 15 minutes + 3 hours setting time in the fridge | SERVES 4

4 x Forage And Feast Dark Chocolate Hollow Eggs

130g Forage And Feast Honeycomb Marshmallow & Coconut Cluster In Milk Chocolate

For the mousse

2 x 100g Forage And Feast 70% Dark Chocolate Slab

300g pink and white marshmallows

2 x 425ml cans evaporated milk, 1 can chilled

For the topping

Fresh berries of your choice
Edible flowers

For the mousse

Break the chocolate into pieces and place in a large glass bowl with the marshmallows.

Pour 1 can of evaporated milk over the mixture and microwave on medium heat, stirring every 2–3 minutes so the chocolate does not burn.

In a separate bowl, whisk the chilled can of evaporated milk until frothy and stiff.

Using a metal spoon, fold the melted chocolate and marshmallow mixture into the beaten evaporated milk. Be sure not to overmix, as it needs to stay light and fluffy. Chill for 15 minutes before pouring into the hollow egg.

To assemble

Boil water and pour it into a bowl. Take a kitchen knife and plunge the blade into the boiling water. Now, carefully cut open the top parts of the hollow eggs. TIP: Place the knife frequently into the water to ensure the eggs don’t break.

Place a few pieces of Forage And Feast Honeycomb Marshmallow & Coconut Cluster In Milk Chocolate inside the egg.

Pour the mousse into the hollow egg and refrigerate for three hours.

Before serving, top the eggs with fresh berries and edible flowers.