Hippity Hoppity, Hippity Hoppity, Easter is on it's way!" Here at Red Couch Recipes we have a very delicious dessert for Easter Sunday. It is designed to look like the Cadbury Eggs, so popular at Easter. The white chocolate mousse is killer --- it really is! The lemon curd "yolk" center goes so well with the mousse, and adds a little bit of tang. So delicious even the Easter Bunny would approve of these himself.
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My very talented friend Shannon used to host a local cable television show that features cooking and crafts. A few years ago I was one of her guests when she made these White Chocolate Mousse Eggs, and we have been making them ever since at Easter.
The dessert is comprised of a chocolate egg shell, white chocolate mousse, and lemon curd. I will take you through the steps. None of it is difficult. Making the mousse generates a few dirty dishes, but it really is an excellent tasting mousse, well worth the effort. But if you are not in the mood for making a homemade mousse, buy a mix. So let's start with the chocolate egg shells.
Chocolate Egg Shells
1. Blow up water balloons.
2. Melt some good quality milk or dark chocolate chips in a medium -size glass bowl in the microwave. We used milk chocolate chips. Melt the chips first for about 30 seconds, then stir, and then return to the microwave and melt another 10-15 seconds, and then stir, repeating the steps until the chips are completely melted. Be careful as the chips can be easy to burn.
3. Then take an offset spatula, or the backside of a spoon, and spread the chocolate around the bottom of a small water balloon. You don't want to make the egg shell too large. You can also dip the bottom of the balloon in chocolate which will give the chocolate egg shell a cleaner look. I like using a spoon because it gives it a more rough look.
4. Place the chocolate covered balloon on a goblet or a half-pint sized mason jar to dry.
5. Take the chocolate covered balloons and place them in the freezer or refrigerator until the chocolate is firm. The chocolate covered balloons should be ready for filling in about 10 minutes or less if you place it in the freezer, and a bit longer if you place it in the refrigerator.
6. Pop the balloon and peel away the balloon from the chocolate shell. Set aside the chocolate shells.
White Chocolate Mousse Filling
Adapted Food Network Recipe
7 ounces white chocolate chips -- I used Ghiradelli White Chocolate Chips
2 egg yolks
2 tablespoons sugar
1-1/4 cups heavy cream, divided into 1/4 and 1 cup portions
- 1. In a large glass bowl, place the chopped white chocolate and set aside.
2. Add the egg yolks and sugar to a small bowl and whisk until pale in color.
3. In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper.
4. Pour the creamy mixture (the egg, sugar and cream) back into pan and stir with a wooden spoon until it coats the back of it. The mixture should be quite hot, hot enough to melt the chocolate chips.
5. Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth. Then set aside.6. In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
With a spoon, fill the chocolate shells about half full.
Place a small amount of lemon curd in the center. We used Trader Joe's Lemon Curd.
All of the steps can be done ahead except for adding the lemon curd. After about 30 minutes or so the lemon curd does tend to sink down into the mousse, so place the lemon curd on the mousse right before you serve the dessert.
I hope you make this dessert and let me know how you liked it. Thanks for dropping by my Red Couch.