Making your own chocolate Easter eggs is a fun challenge – with the help of a chocolate-maker, we’ll show you how!
This Chocolate Mousse Easter egg is layered with fluffy decadent chocolate mousse, light-air sponge and encased in really great quality chocolate! If you’re up for the challenge of making your own Easter eggs this year, this guide will take all the intimidation out of it. Especially because you’ll be learning from an actual chocolate maker! I visited AFRIKOA chocolate where their head chocolate maker, Antonino Allegra, showed me how simple it is to recreate.
WHAT YOU NEED:
- Easter egg moulds (you can find these relatively cheaply at baking shops or online at Barco
- Make the chocolate sponge and chocolate mousse ahead of time (or cheat and buy them if you’d rather focus on getting the Easter egg right).
- Tempered chocolate (see how to temper chocolate here) – you can totally cheat and use baking chocolate for the shell but don’t skimp on the good stuff for the mousse.
- Patience – remember this is a challenge! So take your time and enjoy the process.
STEP 1: fill the two halves of the Easter egg mould with tempered chocolate (or baking chocolate) then quickly turn them over to allow the excess chocolate to drip off. Give the moulds a few taps to help the process. Once the dripping has stopped, use a palette knife to scrape the edge of the mould clean.
STEP 2: Place the moulds on a cooling rack, facing down, in the refrigerator to set. Repeat the process to add another layer of chocolate on the inside of the egg to strengthen it. Refrigerate to set.
STEP 3: Place the chocolate mousse into a piping bag fitted with a plain nozzle.
STEP 4: fill each half 1/3 of the way with mousse then layer the cake and chocolate mousse alternately inside one half of the mould. Repeat the process with the other half of the egg.
STEP 5: ‘glue’ the two halves together, pipe a little chocolate around the edges. Immediately stick the two halves together, making sure to seal the edges carefully. Allow to set completely.
STEP 6: Mix the gold dust with a little vodka or vanilla essence and use a clean pastry brush to splatter it onto the egg. Serve on a bed of chocolate curls, if desired.
Challenge accepted? Good, now make sure to take me @TheKateTin on Facebook, Instagram or Twitter so I can oooh and aaah over your beautiful creation! Or if you’re struggling, drop me a DM and I’ll try my best to help!
- Chocolate Sponge
- 100g cake flour
- 30g good-quality cocoa powder
- 2.5g bicarbonate of soda
- 1/8 tsp baking powder
- pinch of salt
- 56g eggs (about 1 large egg)
- 125g white sugar
- 1 tsp vanilla extract
- 85g mayonnaise
- 105ml water
- Chocolate Mousse
- 2 cups (500ml) cream, divided
- 225g AFRIKOA 70% dark chocolate,chopped
- 2 large egg yolks, at room temperature
- ¼ cup white sugar
- ¼ cup water
- 500g AFRIKOA 70% dark chocolate, tempered
- 1 x large Easter Egg mould (approx. 15cm x 10cm wide)
- Edible gold dust, to decorate
- Preheat the oven to 180 degrees Celsius (160 fan-forced). Line a sheet pan 30cm x 20cm with baking paper. Sift the dry ingredients together. In the bowl of a stand mixer, whisk the eggs, sugar and vanilla for 1 minute to combine, then increase the speed and whip until thick and pale yellow – about 5 minutes. When the whisk is lifted, it should form a slowly dissolving ribbon – this is called ribbon stage. Add the mayonnaise and whip until combined. Fold in the dry ingredients and water, alternately, in 2 stages. Pour the batter into the prepared baking tin and bake for 10 minutes or until a skewer inserted comes out clean. Allow the cake to cool completely, then cut into 3cm wide strips. Set aside.
- To make the chocolate mousse, whip half the cream to soft peaks then refrigerate until needed. Heat the rest of the cream to just below boiling point, then pour over the chopped chocolate. Allow to stand for a few minutes then stir until smooth. Set aside. Whip egg yolks on high speed in a stand mixer until light and stiff. Place the sugar and water in a small saucepan and stir until the sugar has dissolved then bring to the boil. Simmer until the syrup reaches 120 degrees Celsius on a sugar thermometer. Start whipping the egg yolks again on low speed and gradually add the hot sugar syrup down the side of the bowl. Whip until the mixture has doubled in volume and is body temperature. Test the temperature of the ganache (it should also be body temperature), then fold the ganache into the whipped yolks. Fold in the whipped cream in 2 batches. Place the mousse in a piping bag fitted with a straight nozzle, ready for assembling.
- To make the Easter egg; fill the two halves of the Easter egg mould with tempered chocolate then quickly turn them over to allow the excess chocolate to drip off. Give the moulds a few taps to help the process. Once the dripping has stopped, use a palette knife to scrape the edge of the mould clean then place the moulds on a cooling rack, facing down, in the refrigerator to set. Repeat the process to add another layer of chocolate on the inside of the egg to strengthen it. Refrigerate to set.
- Assemble the Easter egg, fill each half 1/3 of the way with mousse then layer the cake and chocolate mousse alternately inside one half of the mould.To ‘glue’ the two halves together, pipe a little chocolate around the edges and gently press the one half onto the hot baking tray to melt the edges. Immediately stick the two halves together, making sure to seal the edges carefully. Allow to set completely. Decorate with gold dust.