easter egg dessert bowls
Recipe:
1 milk caramel sea salt chocolate easter egg
caramel and chocolate layer:
25ml water
100g granulated sugar
40g butter, salted
60ml double cream or heavy cream
an extra pinch of salt
90g tony's milk rice crispy caramel chocolate
20g tony's dark chocolate
chocolate mousse:
2 large eggs
20g granulated sugar
90ml double cream or heavy cream
90g tony's dark chocolate
10g butter, unsalted
a pinch of salt
tony's egg-stra special chocolate eggs, for decoration
method:
1. break the easter egg in half. dip a sharp knife into hot water to warm it up, then wipe it clean. run the knife along the seam of the easter egg. continue to do this, dipping the knife in hot water, wiping it and running the knife along the seam, until the easter egg naturally splits in half.
2. make the caramel. in a pot, add the water and sugar and heat this up over medium heat. do not disturb the mixture and let the sugar dissolve in the water.
3. as the mixture begins to bubble and brown at the edges, gently push the edges around so that the sugar can caramelise evenly
4. continue to do this until the mixture becomes a deep amber colour. then, remove the pot from the heat.
5. add butter to the pot and mix it into the sugar mixture. keep mixing until completely combined.
6. pour heavy cream into the pot, whisking it in as you pour it. it will bubble vigorously as you pour it in, but keep mixing until the caramel looks smooth.
7. set this aside to cool and thicken up.
8. once the caramel has cooled, add a thick layer of it to the centre of each half of the easter egg.
9. in a bowl, break apart the milk rice crispy caramel chocolate and the dark chocolate. warm this in the microwave in 30 second intervals, making sure to mix the chocolate every 30 seconds.
10. once the chocolate is mostly melted, remove from the microwave and continue to mix the chocolate until smooth and combined.
11. add a layer of the melted chocolate to each half of the easter egg on top of the caramel, making sure that the caramel is covered.
12. place the easter egg halves in the fridge so that the chocolate can set while you make the mousse.
13. for the chocolate mousse, start by separating the eggs. add the yolks to one bowl and the whites to another.
14. whisk the yolks until they become paler and increase slightly in volume.
15. in another bowl, add cold heavy cream. whip the cream until soft. it shouldn't be loose but shouldn't be stiff either. just soft with tips that curl over.
16. add the whipped cream to the yolks and gently mix it into the yolks until just combined.
17. in another bowl, add dark chocolate and butter. again, melt this in the microwave in 30 second intervals, mixing it every 30 seconds.
18. once the melted chocolate and butter mixture is completely smooth and combined, add this to the yolks and cream mixture. then, again, gently mix it in until combined.
19. to the bowl with the egg whites, add sugar. whip the egg whites and sugar together until you reach medium peaks. the egg whites should hold their shape, with a tip that curls over when you lift the beaters out of the mixture.
20. add around a quarter of the whipped egg whites to the egg yolk mixture and gently fold this in until combined.
21. then, add this mixture to the rest of the whipped egg whites. gently fold the mixture in until you get a fluffy and airy chocolate mousse.
22. add the chocolate mousse mixture to each half of the easter egg and smooth out the top into an even layer.
23. place the easter egg halves in the fridge so that the mousse can set. leave it to set for at least 4 hours.
24. once the mousse has set, remove the easter eggs from the fridge.
25. decorate the easter egg halves with tony's egg-stra special chocolate eggs and an extra drizzle of caramel.
