I am over Easter eggs already. Ok, so perhaps this isn’t the most auspicious start to a cheery Easter post. But, that woozy feeling I usually experience after impetuously wolfing down everything that isn’t a sausage roll at an office morning tea ‘party’ has now become a permanent affliction. In other words, I have serious sugar shock; induced by an over consumption of egg-shaped chocolate.
At least I can say that my condition is the result of well-meaning endeavours – providing family and friends with an assortment of edible, Easter-themed treats (although, my spinning head tends to suggest that many of these treats never actually reached their intended recipients).
This year, it was all about the chocolate egg (I imposed a hot-cross bun ban on myself this Easter, lest I turn into a cinnamon-dusted raisin…again).
In an Easter cooking frenzy, I managed to incorporate chocolate eggs into rocky road, cupcakes, mini cheesecakes and even pancakes (unfortunately, and foolishly, I don’t have the pictorial evidence; however you can view the pretty images that inspired my cooking experiments here).
The quickest and easiest chocolatey treat I whipped up was a ‘playful’ Marshmallow Mousse filled Easter Egg. Why not give this little chocolate egg cup of moussey-marshmallowy- goodness a burl yourself over the Easter weekend…it also makes a great dessert!
Marshmallow Mousse filled Easter Eggs
An original recipe from The Gourmet Belle
Timing: About 20 minutes (from go to whoa)
- 4 medium milk chocolate Easter eggs (8.5 cm long/35g, hollow)
- 150g mini vanilla (white) marshmallows
- 50g butter, softened
- 1 tsp vanilla extract
- 250ml heavy cream
- Yellow food colouring (optional)
- Take the Easter eggs and, using a knife with a serrated edge, gently cut their tops off about 2-3cm from the top. Place the tops of the Easter eggs in your mouth (or save them for later if you can resist).
- Place each egg into a suitable, pretty holder. A large egg cup is an obvious choice and works well. Or you can pop the eggs into an empty egg carton. I used an espresso cup. The choices are many and varied.
- Place the marshmallows, butter and vanilla extract into a heavy-bottomed saucepan. Place the saucepan on the stove over a gentle heat to melt the marshmallows, stirring every so often. Once the marshmallows are completely melted, remove the pan from the heat and leave to cool to room temperature.
- Whip the cream until it is thick and holds its shape. Fold the cream gently into the cooled, melted marshmallow until you have a smooth, well combined mixture (but, be careful not to overwork it as the mixture may separate).
- Spoon (or, if you have more patience than me, pipe) the mousse carefully into each of the four Easter eggs (until each egg is about ¾ full).
- If you would like to create the appearance of an ‘egg yolk’, set aside a ¼ cup of mousse, add a drop of yellow food colouring and stir through. Dollop a small amount (about ½ teaspoon) of yellow mousse on top of the white mousse inside each egg. Viola! You have your ‘yolk’.
- The mousse should be ‘fluffy’ enough to serve immediately. However, if you prefer a ‘stiffer’ mousse, you can place the eggs in the refrigerator, for approximately 2 hours, before serving.
Wine Match: Definitely bust out the stickies for Easter. Classic Rutherglen Muscat all the way. Morris, Pfeiffer or Campbells are all excellent choices. A botrytis Semillon, such as De Bortoli Noble One, would also do the trick. Think teeth-achingly sweet!
Tips: Usually, I love the traditional ‘raw egg style’ mousse, however I am often asked to make an eggless version (as in chicken eggs, not the chocolate, Easter variety). This is where my much loved marshmallow steps in; lending sweetness and stability to a mousse.
Allergens: Contains dairy. Also, check the labelling on the marshmallows and the Easter eggs for allergens, such as gluten, wheat, dairy and soy.
Health benefits: Err…eating this will make you happy.
The ‘Change Up’
For a different spin on this treat (and a more ‘adult version’ which can be served as a handy dessert), use the same ingredients to create…
Chocolate Easter Egg Marshmallow Mousse (there is a difference, trust me)
- Break up the four chocolate eggs (or chop up 150 grams of milk or dark chocolate) and add them to the pan with the rest of the ingredients at step 3 (above). Remove the pan from the heat when all ingredients are melted.
- Follow step 4, as above.
- Spoon the chocolate mousse into a martini glass (or ramekin, glass…or any suitable vessel) to serve. In keeping with the Easter theme, you may like to garnish the mousse with mini chocolate eggs or pieces of broken egg. Or, for any time of the year, try chocolate shavings, a dollop of cream, mint, fresh berries…whatever floats your boat!
- Chill until ready to serve (however, be aware that the mousse tends to go a little hard and lose its fluffiness when refrigerated for a prolonged period of time). It won’t lose its yumminess though.