Ingredients
Method
1.Place milk chocolate in a microwave-safe bowl and microwave for 2-3 minutes on medium power, stirring every 30 seconds, until almost melted. Remove from microwave and stir until smooth. Cool slightly.
2.Coat 12cm x 9cm egg moulds with a thin layer of melted chocolate using a pastry brush (make sure chocolate is spread evenly up to the sides).
3.Remove excess chocolate from base of each mould and refrigerate for 15 minutes to set. Apply a second coat of chocolate in each mould and refrigerate until required.
4.To make the mousse, place the marshmallows, white chocolate and boiling water in a medium saucepan over low heat.
5.Stir for 6-8 minutes until marshmallows have almost dissolved. Remove from heat and continue to stir until smooth. Transfer to a large mixing bowl to cool completely.
6.Gently remove chocolate eggs from moulds – you may need to fill the sink with warm water and dip the underside of the tray to loosen chocolate. Return moulds to trays and place back in fridge.
7.Place cream in a medium bowl and whip with electric beaters to form soft peaks. Fold 1/3 of cream through marshmallow mixture to loosen, then gently fold through remaining cream.
8.Remove 1/3 cup of mousse and set aside. Spoon remaining mousse into the chocolate moulds.
9.Fold a few drops of yellow food colouring into reserved mousse. Dollop a small spoonful into each egg and flatten slightly to form a yolk shape. Refrigerate for 2 hours to set before serving.
This mousse contains no raw egg, so is suitable for young children and pregnant women.
Note
