Just in time for Easter! This chocolate Easter egg filled with chocolate and caramel mousse is so delicious and creamy – a real holiday dessert! This recipe will make a chocolate egg which is 4 ½ in. (115mm) high and 3 in. (75mm) wide at its widest point. To shape the egg I used a really cheap, plastic egg mold that I bought from eBay. Here is the chocolate Easter egg filled with chocolate and caramel mousse recipe:
Servings 1 big egg
For the Salted Chocolate Egg:
- 80 grams cacao butter
- 50 grams coconut sugar (blend it in order to get a finer texture)
- 50 grams cacao powder
- generous pinches of pink Himalayan salt
For the Salted Caramel Center:
- 1 cup pitted dates (around 8 to 10)
- 1 tablespoon coconut oil
- 60 ml water
- ½ teaspoon vanilla extract
- 2 tablespoons maple (or coconut) syrup
- A pinch of pink Himalayan salt
For the Dark Chocolate Mousse:
- Cream from the top 1 can of coconut milk, full fat (place it in the fridge and leave it overnight) –you will need roughly 130 to 150 grams.
- 1 to 2 tablespoons maple syrup
- 4 large tablespoons cacao powder
- 20 grams raw chocolate, melted
- 1 tablespoon coconut oil
To make the Salted Chocolate Easter Egg:
- Melt the cacao butter over a bain-marie – but not for long – remove when is just melted and cool down slightly. Gently stir the sugar into the mix until combined.
- Combine the cacao powder into the mix until a smooth, creamy chocolatey batter is created.
- Put the salt and combine. You can taste and place more of both ingredients if you like.
- With a pastry brush, brush a layer of the chocolate over the egg mold, and put in the fridge for 10 to harden slightly before applying another coat. You will need 3 to 4 coats to reach the wanted thickness.
- Put in the fridge to harden completely. In the meantime, make the chocolate and caramel mousse fillings.
- If you use a clear mold, you can remove the egg from it when the egg no longer looks like it is stuck to the bottom of the mold.
To make the Salted Caramel Center:
- Put all of the ingredients into a blender and mix until smooth and creamy.
- Next, fill 1/2 of the egg with the caramel and put in the fridge for around 5 to 10 minutes in order to harden slightly.
To make the Dark Chocolate Mousse:
- Scoop the cream from the top of the coconut milk can into the blender, ensuring not to get some of the liquid in.
- Place the rest of the ingredients and mix until you get a silky smooth mousse.
- Then, fill the other ½ of the egg with the mousse and put in the fridge to set for around 5 to 10 minutes.
To assemble the egg:
- With the remaining chocolate from the shell, gently brush a little amount round the edge of one of the shells, and carefully apply the other half of the egg on top, pressing slightly to ensure they are stuck together.
- Finally, return the Easter egg to the refrigerator to harden for around 5 to 10 minutes before serving.