Creamy Chocolate Mousse Eggs Recipe

Name: Creamy Chocolate Mousse Eggs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Ingredients: 350g CADBURY Milk Chocolate Melts; 6 balloons; 250ml PHILADELPHIA Cream For Desserts, a double cream alternative; 225g CADBURY White Chocolate Melts; 2 egg whites; 2 tablespoons caster sugar; Yellow liquid food colouring

Ingredients

350g CADBURY Milk Chocolate Melts
6 balloons
250ml PHILADELPHIA Cream For Desserts, a double cream alternative
225g CADBURY White Chocolate Melts
2 egg whites
2 tablespoons caster sugar
Yellow liquid food colouring

PREP TIME 30m	COOK TIME 10m	TOTAL TIME 40m
YIELD 6 servings

Instructions

Melt half the milk chocolate in a bowl over simmering water.
Remove from the heat add the remaining chocolate and stir until smooth.
PARTLY inflate 6 balloons to the size of a small orange.
Lower just the bottom section of a balloon into the melted milk chocolate to coat then place on a paper lined tray to set.
Repeat with remaining balloons. Refrigerate overnight.
When milk chocolate has set, pop, remove and discard balloons.
Place a chocolate cup on each serving plate.
Combine the Philly with the white chocolate in a bowl and stir over simmering water until the chocolate has melted. Remove from the heat and allow to cool.
Beat the egg whites until stiff peaks form, gradually beat in the sugar until dissolved to make a light meringue, and then gently fold through the chocolate mixture.
Colour 1 cup of the mixture yellow.
Divide the white mousse mixture between chocolate cups. Top each with a spoonful of yellow mousse mixture to resemble an egg yolk.
Refrigerate for at least 30 minutes before serving.