So simple to make, these Easy Milk Chocolate Mousse Easter Eggs are the perfect Easter dessert! Only 3 ingredients and no eggs - except the chocolate ones!
Heat half (250g) of the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges.
Remove from the heat and add in the chocolate and vanilla. Leave for a few minutes for the chocolate to start to melt, then whisk until the chocolate is completely melted and the mixture is smooth.Whisk in the remaining 250g of cream.
Pour into a large heatproof bowl or jug, and leave to cool to room temperature (you can speed this up by placing the bowl into a water bath – simply 1/4 fill the sink with cold water, add some ice and place the bowl of chocolate cream into the sink. Stir the mix regularly to speed cooling). Refrigerate until very well chilled - at least several hours or ideally overnight. If you’re in a hurry you can place the bowl in the freezer for an hour to speed the cooling process. Just make sure you check and stir it regularly to make sure it doesn’t actually freeze!
While the mixture chills, run a small sharp knife under the hot tap to warm the blade, then dry the knife and use it to carefully cut the tops off the easter eggs. It helps to work slowly, glide the knife back and forth and let the heat of the knife do the work. Run the knife under the tap and dry again as needed. Make sure that the holes are big enough to fit a spoon through! Place the eggs into egg cups or serving dishes to hold them upright.
Once the mousse mix is fully chilled, whip it with an electric hand mixer just until stiff peaks begin to form. If it seems like it's still a little too soft to pipe, you can refrigerate the bowl of mousse again for 10 minutes or so until it firms up some more.
Transfer the mixture to a piping bag fitted with a large star or round piping tip.Pipe the mousse mixture into the eggs.
Serve the mousse eggs immediately for softer mousse, or refrigerate for 1-2 hours for a firmer, fluffier mousse.
The mousse will keep for several days in the fridge, but keep in mind that moisture may form on the outside of the eggs when you bring them out of the fridge.
Notes
Cream - The cream you need for this known by different names in different countries. In NZ it’s called standard cream or whipping cream, in other countries, it may also be known as heavy whipping cream, heavy cream, or full cream. Long story short: you need a pourable, un-whipped cream that is around 35% fat. It will usually say on the bottle/carton that it is suitable for whipping.Chocolate - For best results, use a block of good-quality milk chocolate. Only use chocolate chips if they say on the packet that they are suitable for melting.Servings - The number of servings you get will depend on the size of your chocolate eggs. I used six 50g hollow eggs, but you could use smaller mini hollow eggs to get more servings.