Skip to main content

Chocolate Mousse nests.

These indulgent chocolate nests are very quick and easy to make.

Ingredients

123g x 3 chocolate Easter eggs
Pack of Mini eggs
3 Flakes, broken up
108g bag Matchmaker minis
50g/ 2oz milk chocolate, melted 

Mousse

100g/4oz dark chocolate (70% cocoa solids), broken into small pieces
100g/4oz dark chocolate (50% cocoa solids), broken into small pieces
125ml whipping cream
50ml milk
4 egg whites
25g/1oz caster sugar

Decoration

Fluffy chicks

Equipment

Silicone paper
Small piping bag

Method

  1. Split the three Easter eggs into halves using a knife to prise the two halves apart, (some brands split easier than others). Then, fill a piping bag with the melted milk chocolate, pipe six large buttons apart on to a piece of silicone paper. Place the six halves, cup side up on to the centre of each button. Set to one side.
  2. Put the chocolate pieces into a heatproof bowl. Pour the cream and milk into a small saucepan and bring to the boil. Pour the creamy milk over the chocolate and stir with a metal spoon until the chocolate has melted and become smooth.
  3. Whisk the egg whites with an electric hand mixer in a grease-free bowl until they form soft peaks then gradually whisk in the sugar until the mixture resembles shaving foam. With a wooden spoon, mix one-third of the whisked egg whites into the chocolate mixture, then gently fold in the rest.
  4. Spoon the mousse equally between the six Easter egg halves and smooth out. Make a nest on top with the flakes and matchmakers, then decorate with the mini eggs and fluffy chicks. Place in the fridge to set.     

Comments

Popular posts from this blog

Cake pops. These are fun, quick and easy. They are great for kids parties and by putting them in cake pop bags, they can take the place of the hastily serviette wrapped birthday cake in the party bag.  You will need either a silicone cake pop tray or an electric 3 in 1 cake maker. Ingredients   120g/4oz cake margarine 120g/4oz caster sugar 2 eggs 120g/4oz self-raising flour  few drops of vanilla essence tablespoon warm water 200g chocolate of your choice selection of sprinkles and edible glitter cake pop sticks Method Prepare either your silicone or electric cake pop maker, as to the manufacture's instructions. Preheat the oven to 180oc/350oc/Gas mark 4, if using a silicone tray. Sieve the flour, then using an electric whisk, cream together the cake margarine and caster sugar, until a light cream in colour. Add one egg and beat in, follow by a tablespoon of flour, then beat in the other egg. Scrape down the bowl, using a spatula or...
  Two tone crispy cakes. These are quick and easy and the kids will love them. Why not get them involved, they're perfect for a rainy afternoon activity! Ingredients White layer 55g/2oz butter, plus extra for greasing 1 tbsp golden syrup 150g/5oz white chocolate, broken into small pieces 55g/2oz toasted rice cereal Dark layer 55g/2oz butter 2 tbsp golden syrup 120g/4oz plain chocolate, broken into small pieces 75g/two and a half ounces, toasted rice cereal Method Grease a 20cm/8" square cake tin and line with silicone paper. To make the white layer - melt the butter in a bowl, set over a saucepan of gently simmering water, add the white chocolate to the melted butter and stir until melted, then add the golden syrup and stir in. Remove from the heat and stir in the rice cereal until it is well combined. Press into the prepared tin and smooth the surface. Set aside. To make the dark layer - melt the butter in a bowl...
Musical lover's chocolate celebration cake. This two-tier celebration cake is perfect for a musical themed birthday party. I have painted the names of the musicals on the board with food colour but an easier option would be to order the musical logos with an online company which produces edible cake toppers. Ingredients for bottom tier This tier is a 10" chocolate Victoria sponge 454g/1Ib margarine 454g/1Ib caster sugar 8 eggs 400g/14oz self-raising flour 55g/2oz cocoa powder  1 tablespoon warm water   Method Preheat oven to 180oC/fan oven 160oC/350F/Gas mark 4, then grease and line, three 10" round tins. Sieve the flour and cocoa powder together into a bowl, then crack the eggs into a jug and whisk lightly with a fork. Place the margarine and caster sugar into a mixing bowl, cream together using an electric whisk. Then beat in some of the egg, then afterwards mix in a tablespoon of the flour cocoa powder mix, to try and avoid curdling, ca...