HAPPY EASTER!!! What better way to celebrate Easter than with Mini Egg Chocolate Mousse! This dessert is SO much easier to make than you might expect. It only takes 5 ingredients (make sure to have extra mini eggs in case, like me, you want to snack while you bake!)
We hosted an Easter potluck dinner with our Nashville friends, and this dessert was not only delicious, but also an easy addition to the menu because we could make it ahead of time and avoid any prep or clean up on the day of the party!
Mini Egg Chocolate Mousse
Prep time: 30 minutes
Wait time: 2 hours (I left it in the fridge overnight)
5 ounces of bittersweet dark chocolate (I used Ghirardelli 60% cacao baking chocolate)
2 tablespoons sugar
3 large egg whites
1-3/4 cups of heavy cream
1 bag of Cadbury mini eggs
1. Beat the cream until it forms soft peaks. (I usually place the bowl in the freezer for a few minutes before using it). Set the cream aside.
2. Beat the egg whites to soft peaks, and gradually add the sugar until egg whites are firm.
3. Melt the chocolate. I used a pyrex cup to melt my baking chocolate in the microwave. I turn it on high for 20 second increments, stirring vigorously until the chocolate is smooth.
4. Fold the egg whites into the chocolate all at once. I used a large mixing bowl and a spatula to fold the egg whites into the chocolate.
5. Gradually fold in the whipped cream to the egg white and chocolate mixture.
6. Dish the chocolate mousse into the serving cups (or martini glasses!) I like to do this right after mixing the mousse, since it will harden up more in the fridge.
7. Cover and place in the fridge for approximately 2 hours or until set. Garnish with whipped cream and mini eggs before serving.
Makes 4-6 servings. For a dinner of 14 people, I tripled the recipe.
Photo credit: Trisha Evelyn
XO Twin Kennedy