“How did it get so late so soon? It’s night before it’s afternoon. December is here before it’s June. My goodness how the time has flown. How did it get so late so soon?” ~ Dr. Seuss
That folks, in a nutshell, is exactly how I feel. I had a lovely little soup lined up for this post. Until last night, that is. That’s when it suddenly struck me that it is in fact no longer February or even March, but April and that Easter is upon us. A quarter of the year gone, just like that. And I have absolutely NO IDEA how it happened. So I shelved the soup idea (no prizes for guessing what I’m posting next) and whipped up these – chocolate mousse Easter eggs. Quick (as in just 10 minutes), easy (as in everything’s store bought) and yummy (as in “are there any seconds mum?”), these are the perfect cheeky ending to a lazy Easter lunch.
All you need is…
8 hollow chocolate eggs
500ml store-bought chocolate mousse
punnet of strawberries
1 tbs castor sugar
Place chocolate eggs in egg cups. Heat a sharp pointy knife until very hot. I used the open flame of my gas stove, but a candle will do the trick nicely. Cut the tops off the eggs (just like you would do with a normal boiled egg). I find it’s much easier if you start by making a small hole with the point of the knife. That way the blade has something to grip onto.
Wash and slice the strawberries finely. Pipe a bit of the mousse into the bottom of each egg. (See TIPS, TRICKS AND TRIVIA below for how to make an instant disposable piping bag.) Now add a layer of strawberries, then another layer of mousse, more strawberries and then a final layer of mousse. Whip the cream and sweeten it with the castor sugar. Place a small blob of cream on top and garnish with a slice of strawberry or a pretty small flower.
If you want to go to a bit more effort, you can of course make your own mousse. I’m not going to lie to you, it’s way better than store bought. Here’s a thought… Buy one gigantic Easter egg instead of small ones, place it in a basket or deep bowl with some padding (raffia or torn brown paper) to make a ‘nest’. Fill the egg with my vanilla white chocolate mousse (click here for recipe) and spoon macerated raspberries over it just before you serve. It’s a sophisticated yet playful pud and I guarantee your guests will be impressed. If vanilla is not your thing, follow the recipe and simply swop the white chocolate with a 50/50 mix of dark and milk chocolate.