Let the Easter baking begin

With the Easter holidays fast approaching we have already begun our Easter baking with these delightful and very moorish chocolate mousses.

I have made a list with the boys for Easter baking ideas and l think you will agree what we are going to be making will be deleicious. We have chocolate lollies, traybake carrot cake alongside arts and crafts. We are in for a busy Easter holidays...

This recipe is simple to follow and tastes moorish. We used dark chocolate so they were little servings but topped with mini eggs.

Let us know your thoughts on these recipes...

Enjoy!

Chocolate Mousse

Prep time: 10  Minutes              Cook time:   2 Hours          Makes:  6 Chocolate Mousse

Ingredients

150g of Dark chocolate

50g of Caster sugar

200ml of Double cream

2 Eggs

1/4 tsp of Lemon juice

1 pkt of Mini eggs

Equipment

3 Bowls

Electric whisk

Spatula

Method

1. Break up the chocolate into pieces and place in the mixing bowl. Melt the chocolate using your chosen the method. Add the 200ml of double cream and mix with the spatula until the cream and chocolate are combined.

2) In the other bowls crack and separate the eggs to have one bowl of egg yolks and another with egg whites.

3) Add the egg yolks to the cooled chocolate and whisk together quickly until the ingredients are combined.

4) Begin to whisk the egg whites and lemon juice together until stiff peaks begin to form. Add the sugar to the egg whites and beat the ingredients together until the mixture is thick.

5) Pour the egg whites into the warm chocolate mixture and use the spatula to fold the ingredients together.

6) Place the mousse in the serving bowls and in the fridge for 2 hours to set before topping with the mini eggs and serving.

7) Enjoy!.