Sunday, 20 April 2014

Creme Egg Mousse

Happy Easter!!

So, last Sunday I was at the garage with my other half, when I spotted a pack of 6 Creme Eggs on offer for £1.50. When I picked them up, Ali gave me a look which said "seriously, a week before Easter and you're buying MORE chocolate?", so I explained, "I want to make something Eastery for my blog." And we left it at that.

Later that same day, I was browsing some recipe books looking for something for dessert, when I came across a recipe for Mars Bar Mousse in Good Food's 101 Tempting Desserts. That gave me an idea - what if I made Creme Egg mousse, instead!? So, I did, and they turned out pretty tasty. The end result is a light, fluffy mousse, sitting on top of a layer of chocolate sauce. And guess what? IT ACTUALLY TASTES OF CREME EGG!

You can thank me later.

2 Creme Eggs
30ml milk
1tbsp cocoa powder
1tsp cornflour
1 egg white
Chocolate stars, to decorate

Prep time: 15 mins
Set time: at least 2 hours
Serves: 2

  1. Okay, so you start with the tricky part. Chop your creme eggs into smallish chunks, without losing too much creme. Pop this in a small saucepan with the milk and cocoa powder.
  2. Put the pan on a low heat and stir continuously with a whisk until the chocolate has melted. Add the cornflour and continue to whisk for a further 3 minutes. You want the mixture to get hot so that it thickens, but you don't want to let it boil or you may spoil the chocolate. Remove from the heat and set to one side.
  3. Put your egg white into a glass bowl, and rest this over a pan of gently simmering water. Whisk the egg whites to stiff peaks, being very careful not to get any water into the bowl. Once the egg whites have reached stiff peaks remove from the bain marie.
  4. Carefully fold the chocolate sauce into the egg whites, until fully combined. Pour this into two serving dishes, and pop in the fridge for at least two hours to set.
  5. Get a spoon, tuck in, and enjoy the chocolate overload. After all, it is Easter!

Happy Thoughts

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