I’m so Slow at putting these things up, but I have been busy, getting ready to decorate a wedding cake in a few weeks ( My first ). So I have been spending lots of my spare time making fondant flowers.
Anyway, this Easter I was in charge of making the desert, and decided to take inspiration from a blog that I follow…
Cheesecake filled easter eggs, but I’m not a big fan of set cheesecake. So… I decided on white chocolate mouse and a mango puree centre, in a chocolate nest.
Ingredients – eggs
- 200g white eating chocolate
- 2 tsp caster sugar
- 3 eggs, seperated
- 20g butter
- 300 ml double cream
- 15 medium size hollow chocolate eggs
- 50g chocolate (whatever is the same as your eggs)
- 2 mangos
Remove the skin and pip of your mango, and puree. Then place a dollop in a small square of plastic wrap and twist to create a small ball shape of mango pure. You will need 15. Place them in the freezer ( I used an old egg carton so they didn’t stick to the freezer). These will be your yolks.
Pre-heat your oven to lowest temp (mine is 50˚C) and place a kitchen knife in the oven.
While the knife is heating, unwrap all the easter eggs carefully. Keep all the wrapping (if you can only unwrap one end and sort of shake the egg out it is easier when it comes to re-wrapping).
Using a kitchen mitt, grab the ‘hot’ knife and then carefully melt/cut the ends off the easter eggs (this is delicate, don’t push, move the knife back and forth snd let the heat work).
I found that I could cut 3 eggs before I needed to re-heat the knife (make sure you clean the chocolate off the knife before you put it back in the oven).
once they are all cut, put to the side and make the mouse.
Melt the chocolate and buter in a small saucepan over low heat. Once smooth add the cream, and stir in the egg yolks.
Whip egg whites in a clean bowl until stiff peaks form, then add sugar, whip until sugar is dissolved.
Gently fold chocolate mix through the egg whites then place in the refrigerator for 20 mins to part set.
Gently unwrap solid mango puree and set aside.
spoon white chocolate mouse into eggs ¾ the way up. then drop a mango ball into each.
Meanwhile melt remaining chocolate (egg type) in a double boiler.
dip the lid of the egg into the chocolate and stick back onto base (you may need to spoon a little extra chocolate around the edges to fill any holes).
once fully set, re-wrap the eggs in their foil.
Chocolate Nest Cake
For the icing
- 4 egg whites
- 25g coco
- 150g cup caster sugar
- 1 tsp white vinegar
- 1tsp corn flour
I used the recipe from Australian Woman’s Weekly “Cook” – family chocolate cake, and baked it in an old metal mixing bowl.
cut out the centre, ensuring you leave the walls fairly thick to support.
For the icing
whip egg whites to stiff peaks, slowly add caster sugar until fully dissolved, then add vinegar.
Fold in corn flour and coco. Then cover the cake, leaving some icing aside to pipe on after.
once cake is covered, with a small circular nozzle pipe random swirls and lines over the cake to make it look like twigs.
Now all you need to do is fill with the eggs just before serving.
Happy Easter everyone!!