Filled chocolate Easter eggs with peanut and banana mousse, almond nougat chocolate mousse and curd cream
Recipe for 10 half Easter eggs, each 10 centimeters high
Organic ingredients for the chocolate shell:
- 260 g light chocolate dark chocolate 70%
- Also: 2 Easter egg silicone molds for 5 eggs each
For the almond nougat chocolate mousse:
- 60 g light bulb milk chocolate 50%
- 80 g basic choco almond nougat
- 100 g whipped cream
For the peanut-banana mousse:
- 130 g basic chocolate peanut nougat
- 150 g bananas, pureed
- 150 g whipped cream
For the curd cream:
- 100 g mascarpone
- 50 g curd (20% fat)
- 40 g whipped cream
- 1 tsp vanilla sugar
- 20 g fine granulated sugar
- 1 tbsp lemon juice
- 1 pinch of lemon peel, finely chopped
For the egg yolks:
- 50 g pureed mango
- 50 g butter
- 50 g apricot jam, finely chopped
- 1 tsp lemon juice
- 1 tsp vanilla sugar
- Optional: orange fruit powder or orange food coloring
Preparation of the chocolate shells: For the chocolate shells, roughly chop and temper the dark chocolate.
As soon as the chocolate has reached 31-32 ° C, first take one of the two silicone molds and fill each of the wells with chocolate. Then swirl the chocolate to the edge or spread it with a small spoon so that the entire half of the Easter egg is covered with chocolate.
Now lift the silicone mold, turn it over and let the chocolate run back into the bowl. Then use a palette (or the back of a long knife) to swipe the silicone mold from one end to the other to peel off the excess chocolate.
Then repeat the process with the second silicone mold and place the chocolate shells in the fridge to harden. Meanwhile prepare the three fillings and the wrong egg yolks. By the way: The recipe amounts of the different fillings are sufficient for 3-4 of the eggs – so if you only want to use one or two fillings, you have to adjust the recipe amount accordingly.
Preparation of almond nougat chocolate mousse:
For the almond nougat chocolate mousse, roughly chop milk chocolate and nougat and melt together over the water bath.
Then remove from the water bath and let cool slightly. In the meantime, beat the whipped cream to about two thirds stiff (it should be airy, but still quite creamy so that the mousse is nice and loose) and chill.
As soon as the nougat and chocolate have reached about 32-35 ° C, fold in the whipped cream quickly and pour the mixture into a piping bag.
Then loosen 3-4 chocolate eggs from their shape and fill to the brim with the mousse. Then wipe off the excess mousse with a palette so that the egg is filled exactly and evenly up to the chocolate rim, but there is no longer any dab of mousse in the middle.
Once this is done, chill the filled Easter eggs and continue with the other fillings.
Preparation of peanut and banana mousse:
For the peanut banana mousse, roughly chop the peanut nougat and melt it over the water bath. Then puree 150g of peeled banana and mix with the nougat. Finally fold in the whipped whipped cream and also fill 3-4 chocolate eggs – as described above – with the mousse. Then chill and prepare the curd cream.
Preparation of curd cream:
For the curd cream mascarpone and curd cheese, put in a bowl and stir until smooth with the mixer.
Then add the remaining ingredients and whip until creamy. Then pour the cream into a piping bag and fill 3-4 egg halves with the mixture as described above, smooth out and chill.
Preparation of egg yolk:
Puree 50 g of peeled mango for the wrong egg yolks.
Let the butter and jam melt in a small saucepan.
Then remove from the heat to stir in mango, lemon juice, sugar, and optionally a swab of food coloring or some orange fruit powder.
Let cool to room temperature. If necessary, put it in the fridge for a few minutes.
Then take the well-chilled chocolate Easter eggs out of the fridge and gently scrape a small trough into each egg with a teaspoon.
Fill these with the mango apricot puree and chill again for about a quarter of an hour.
After that, the Easter eggs can be enjoyed at any time. They taste best if you take them out of the fridge about half an hour before eating them. By the way: If you should prepare them a day or two before Easter, it is best to cover them with some cling leaf. So they stay nice and fresh. Just make sure that the egg yolks have already set and that you only put the film on, do not press on, so that the leaf does not stick to the yolks.
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