Very simple to make and so lovely looking – these Easter eggs filled with delicious white chocolate mousse are a real treat! Serve them at your Easter brunch or with the 4 o’clock tea!
12 empty chocolate eggs (in the size of a normal egg)
100g white chocolate
2 egg whites
150ml double cream
A handful of small mint leaves
In a bowl, whip the egg whites with sugar until they form firm peaks. Melt the chocolate au bain marie. Add milk and set aside. Fold the egg whites into the chocolate mix. In another bowl, whip double cream till soft peak stage and again fold gently into the chocolate mix.
Put in the fridge for at least 3 hours.
Cut the tops off the chocolate eggs. With a small spoon, fill each egg with the white chocolate mousse. To serve, decorate with a blueberry and mint.