Cooking School

Chocolate Mousse Easter Eggs

Photography by Jennifer Bartoli

Cooking School

Chocolate Mousse Easter Eggs

This Easter, give these pretty chocolate mousse-filled eggs a try.

With Easter just around the corner, I wanted to share a fun – and easy! – family-friendly sweet treat.

These Chocolate Mousse Easter Eggs come together in no time and make a pretty Easter dessert – or better yet, a great hostess gift! Here’s how to make them.

To remove the top of the eggshell, use a paring knife to gently tap the narrow part of the egg until the egg begins to crack. Tap around the egg and crack to release the top. Remove any small eggshell shards so that you have a clean surface, and wash the inside of the eggshell using warm soapy water, removing the membrane.

To colour the eggshells, add a few drops of food colouring and a few drops of white vinegar to a big bowl of water. Add your eggshells to the bowl. The longer they stay in the water, the darker they will get. Remove the eggshells from the water and let them dry on a cooling rack.

While the eggshells are drying, make your mousse. Here are some of our favourite Tested-Till-Perfect recipes to choose from.

Chocolate Mousse
Mocha Mousse
Chocolate Mint Mousse
Hazelnut Chocolate Mousse

Fill the eggshells with the mousse using a piping bag or a plastic bag with one corner snipped off. Garnish the mousse with edible sprinkles.


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Cooking School

Chocolate Mousse Easter Eggs