Welcome to our Kitchen - it’s the BEST EASTER DESSERT EVER.
Melt the white chocolate, vanilla and milk until the chocolate is melted. Set aside to cool.
Whip the cream until firm and in a separate bowl, whip the egg whites until stiff peaks form.
Stir the egg yolk into the chocolate mixture. Fold in the cream and then fold in the egg whites. Chill for 2-4 hours.
Melt the butter, sugar and ginger in a pot. Add the cream once the sugar is dissolved and bring to the boil. This can be re-heated in the microwave just before use.
Whip the egg whites until stiff peaks form. Add 1/2 of the sugar and whip until the the sugar has dissolved. Add the rest of the sugar and continue to whip until the mixture is nice an shiny. Put into a piping bag and set aside.
Heat a knife in boiling water and carefully cut the bottom of the easter egg. Half fill the egg with the chocolate mousse and sit the cut of bottom back on.
Using a little of the meringue, stand the egg up and continue to blind the nest around the base of the easter egg and half up the sides. Have fun with the design!
If you have a kitchen blow torch, torch the meringue so that the ends go brown and crispy and the meringue look cool.
Heat your caramel sauce and serve your dessert. Let your guests pour the sauce over their egg themselves and watch it melt.
Thanks for watching our video! Remember to hit the "Like" button if you enjoyed this video, and please subscribe if you would like to get notified of new video uploads. We would also really appreciate a Like and a Comment, it helps us to know what you do and don't like. Thanks for all of your continued support, it's really appreciated. Happy cooking...!
Ingredients
Directions
Melt the white chocolate, vanilla and milk until the chocolate is melted. Set aside to cool.
Whip the cream until firm and in a separate bowl, whip the egg whites until stiff peaks form.
Stir the egg yolk into the chocolate mixture. Fold in the cream and then fold in the egg whites. Chill for 2-4 hours.
Melt the butter, sugar and ginger in a pot. Add the cream once the sugar is dissolved and bring to the boil. This can be re-heated in the microwave just before use.
Whip the egg whites until stiff peaks form. Add 1/2 of the sugar and whip until the the sugar has dissolved. Add the rest of the sugar and continue to whip until the mixture is nice an shiny. Put into a piping bag and set aside.
Heat a knife in boiling water and carefully cut the bottom of the easter egg. Half fill the egg with the chocolate mousse and sit the cut of bottom back on.
Using a little of the meringue, stand the egg up and continue to blind the nest around the base of the easter egg and half up the sides. Have fun with the design!
If you have a kitchen blow torch, torch the meringue so that the ends go brown and crispy and the meringue look cool.
Heat your caramel sauce and serve your dessert. Let your guests pour the sauce over their egg themselves and watch it melt.
Thanks for watching our video! Remember to hit the "Like" button if you enjoyed this video, and please subscribe if you would like to get notified of new video uploads. We would also really appreciate a Like and a Comment, it helps us to know what you do and don't like. Thanks for all of your continued support, it's really appreciated. Happy cooking...!
