Chocolate Mousse & Caramel Filled Easter Eggs
For a chocolate eggstravaganza this Easter, my chocolate mousse filled easter eggs, with an indulgent caramel centre will be a guaranteed winner with kids AND adults. I use duck eggs instead of hen eggs as they have a wonderful white shell. Spray the outside with an edible gold spray for something really special. For an adult only twist, add in a tsp (to taste) of Amaretto to the chocolate mousse once all the ingredients are combined.
- 6 duck eggs
- 1 tbsp either maple syrup
- 1 ripe avocado
- 1/4 cup date paste or 4 very soft medjool dates
- 225 g full fat coconut milk
- 113 g organic raw cacao powder
- 1/4 tsp Himalayan salt
- 1 tbsp pure vanilla extract or the seeds of half a vanilla pod
- 1 tbsp organic clarified butter or pure unsalted butter (melted)
- 1 tbsp brown rice syrup or maple syrup
- A good pinch of Himalayan rock salt
- Begin by washing each egg in warm water. Dry thoroughly. Insert a sterilized needle into the small end of the egg to make a small hole. Do the same to the larger end and make a hole about 1/4 inches.
- Insert a needle into the large end to break the internal yolk. Remove the contents of the egg by blowing into the small hole through a straw.
- Place the shells into a large cooking pot and slowly add warm water. Simmer on a low heat and for about 10 minutes and place on a clean kitchen towel. Let them dry for at least 30 minutes.
- For the Chocolate mousse:
- Blend the avocado, date paste (or pitted medjool dates), sweetener of choice and coconut milk in a small food processor until smooth and creamy.
- Add cacao powder, salt, vanilla (and Amaretto if using) and resume processing until well incorporated and whisk for a few minutes until light and fluffy.
- Spoon into one pipping bag and set aside.
- For the caramel:
- Mix your melted butter with your sweetener of choice and the salt. Spoon into the second pipping bag.
- Pipe half of each egg with the chocolate mousse. Then pipe a small amount of the caramel into each egg. Top the rest of the eggs up with the remaining chocolate mousse.
- Place each egg back into the egg carton and place in the fridge for a few hours to set before serving.