Scoff | White Chocolate & Lemon Mousse Easter Eggs | Keep Calm and Bake 10 @ScoffTV | Uploaded March 2015 | Updated October 2024, 13 hours ago.
Easter is approaching so we have a great excuse to eat as much chocolate as we want! Holly Bell is back in the kitchen with a great twist on a traditional egg, she changes it up and makes it from white chocolate and fills it with lemon mousse, enjoy!
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INGREDIENTS:
Hollow Chocolate Eggs
35 g Butter
70 g Caster Sugar
1 Lemon
1 Egg Yolk
120 g White Chocolate
3 Large Eggs
STEP 1: MELT WHITE CHOCOLATE
Melt the white chocolate in the microwave, allow to cool a little. Locate something to stand the finished eggs in – an empty egg box would be perfect.
STEP 2: MAKE CURD
Make the curd by placing a pan of simmering water over a medium heat and placing a heat proof bowl over the top, being careful that the water doesn't touch the bowl. Place the butter, sugar, lemon zest and juice into the bowl and whisk. Stir until completely dissolved.
STEP 3: ADD EGGS AND CHILL
Then add the eggs and whisk intermittently for 10 minutes until the curd has thickened. Chill in the fridge.
STEP 4: START THE MOUSSE
To make the mousse, whisk the egg yolks until pale and creamy then add in the melted chocolate and whisk well.
STEP 5: WHISK EGG WHITES
In a very clean bowl whisk the egg whites until you have stiff peaks then add 1 tbsp into the mousse to loosen it a little – simply beat it in with a wooden spoon.
STEP 6: FINISH MIXTURE AND SPOON INTO EGGS
Then add in the rest of the whisked egg whites and fold into the mousse with a metal spoon using a slicing action. Take the hollow chocolate eggs and gently saw off the top of the egg with a sharp knife, just to reveal the inside enough to spoon mousse into. Spoon white chocolate mousse into the hollow eggs and place in the egg box. Leave to set in the fridge for min 4hrs.
STEP 7: FINISH AND ENJOY!
When ready to serve, spoon a tiny bit of cooled lemon curd into the middle of each of the eggs before serving.
Easter is approaching so we have a great excuse to eat as much chocolate as we want! Holly Bell is back in the kitchen with a great twist on a traditional egg, she changes it up and makes it from white chocolate and fills it with lemon mousse, enjoy!
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/white-chocolate-and-lemon-mousse-easter-eggs
INGREDIENTS:
Hollow Chocolate Eggs
35 g Butter
70 g Caster Sugar
1 Lemon
1 Egg Yolk
120 g White Chocolate
3 Large Eggs
STEP 1: MELT WHITE CHOCOLATE
Melt the white chocolate in the microwave, allow to cool a little. Locate something to stand the finished eggs in – an empty egg box would be perfect.
STEP 2: MAKE CURD
Make the curd by placing a pan of simmering water over a medium heat and placing a heat proof bowl over the top, being careful that the water doesn't touch the bowl. Place the butter, sugar, lemon zest and juice into the bowl and whisk. Stir until completely dissolved.
STEP 3: ADD EGGS AND CHILL
Then add the eggs and whisk intermittently for 10 minutes until the curd has thickened. Chill in the fridge.
STEP 4: START THE MOUSSE
To make the mousse, whisk the egg yolks until pale and creamy then add in the melted chocolate and whisk well.
STEP 5: WHISK EGG WHITES
In a very clean bowl whisk the egg whites until you have stiff peaks then add 1 tbsp into the mousse to loosen it a little – simply beat it in with a wooden spoon.
STEP 6: FINISH MIXTURE AND SPOON INTO EGGS
Then add in the rest of the whisked egg whites and fold into the mousse with a metal spoon using a slicing action. Take the hollow chocolate eggs and gently saw off the top of the egg with a sharp knife, just to reveal the inside enough to spoon mousse into. Spoon white chocolate mousse into the hollow eggs and place in the egg box. Leave to set in the fridge for min 4hrs.
STEP 7: FINISH AND ENJOY!
When ready to serve, spoon a tiny bit of cooled lemon curd into the middle of each of the eggs before serving.
