So, I got all kinds of confident after my layer cake success for my last post and decided, “what the heck! – I’m going to make pretty chocolate eggs with some kind of super yummy filling in them for Easter”! Keep in mind that I had never tempered chocolate, nor had I ever used a candy or chocolate mold. We’ll call it a learning experience…. At the end of a full day, I completed this delicious White Chocolate Mousse in Chocolate Eggs treat. I have to say, that I’m really happy to have learned the process for tempering chocolate and know that it’ll be valuable in my future candy making adventures. If you don’t feel like you’re up to the challenge of molding chocolate and filling it with mousse, you can just make the super easy and wonderfully delicious white chocolate mousse and serve it in pretty glasses with a few raspberries and/or shaved chocolate on top. It looks elegant and tastes like you spent hours on it. Happiest of Easters, everyone!!
[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]
- 12 ounces dark chocolate (I used Guittard bittersweet) Do NOT use chocolate chips.
- 6 ounces white chocolate, coarsely chopped
- 1 1/2 cups heavy cream, cold [fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]
- Using a large, sharp knife, chop the chocolate into small pieces, about the size of a pea. Divide the chocolate; 8 ounces into a medium glass bowl, and 4 ounces in a small bowl. Set aside.
- Put the medium bowl of chocolate (8 oz.) into the microwave and melt on high in 20 to 25 second increments, stirring until it is melted and with a temperature of 115° to 118° F. When the chocolate is almost melted, reduce your microwave time to as little as 5 seconds so the chocolate doesn’t burn.
- Begin “seeding” the melted chocolate by adding the chocolate pieces in the small bowl (4 oz.), a little at a time, gently stirring until they are completely melted. Stir and seed until the temperature of the chocolate is 88° to 91° F, and the seeding pieces are fully melted.
- Your chocolate has now been tempered. Use the chocolate in its tempered range. If it begins to cool, you can microwave it at half power to bring it back up to temperature. Alternatively, you can place the pan of chocolate on a heating pad turned to low; place a towel on top of the heating pad. Check the temperature of the chocolate frequently to insure that it stays in the recommended temperature range.
- To “build” the chocolate eggs, simply follow the instructions on the mold package. I found mine here, but you can find all kinds of chocolate molds on-line that will work just as well.
- Using a sharp knife, cut “holes” in the top of each chocolate egg half, so that when you glue them together with more chocolate it leaves a hole in the top of the egg for the mousse to be piped into.
- Place white chocolate in a large glass bowl. Add ⅓ cup heavy cream and microwave until melted and smooth. Heat in 20-30 second intervals, stirring in between. Allow to cool until it reaches room temperature.
- In a large, chilled bowl beat the remainder of the heavy cream with either a stand or hand mixer until soft peaks form. Add 2 tablespoons of the whipped cream to the white chocolate mixture and whisk by hand until smooth. Add half of the remaining whipped cream, folding gently until combined. Add the remaining whipped cream and fold until combined and smooth. Chill the mousse for about 2 hours, or until set.
- Fill a piping bag fitted with a star nozzle with the mousse and carefully fill each chocolate egg through the hole you left on top.
- Sprinkle with chocolate shavings or top with a couple of raspberries.