1. Heat a butter knife over low heat on the stove, lying it flat on the element until just hot. Do not overheat as it will burn the chocolate.
2. Take your Easter eggs and using the heated knife, gently cut a zig zag edge all the way around the middle of each Easter egg. Clean the knife and dry it thoroughly between each cut, as it loses heat quickly. If this is too challenging, simply use the heated knife to cut a straight edge around the centre of each chocolate Easter Egg. Set aside.
3. Whisk egg yolks, sugar, lemon juice, lemon zest and salt in a medium sized metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into centre registers 71?C (or wait roughly six minutes). Keep checking to avoid overheating.
4. Remove bowl from simmering water. Cool the lemon mousse base to room temperature.
5. In another bowl, combine only 1/4 cup cream and white chocolate. Set bowl over saucepan of simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.
6. Beat remaining 2 2/3 cups of cream in a large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in one cup at a time (about three cups for each).
To assemble –
1. Take two of the Easter Egg bases and fill each one halfway up with the white chocolate mousse mixture. Level out gently.
2. Add in the lemon mousse layer and cover the white chocolate layer, filling the mousse almost to the top. Level out gently with a teaspoon.
3. Place in a cupcake mould or small bowl stable enough to hold them without them tipping over (use crumpled aluminum foil if necessary) and place in the fridge for at least two hours to set.
4. Decorate with chocolate shavings, chocolate bunnies or chicks or other small Easter eggs to serve.
Recipe & Photography by Yvonne Baldan, Sutherland Shire Cooking School.
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