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Best Easter Dessert Ever!

Yields1 Serving

Welcome to our Kitchen - it’s the BEST EASTER DESSERT EVER.

 Chocolate Easter Eggs
White Chocolate Mousse:
 160 g nice White Chocolate
 ¼ cup Milk
 1 Mrs Rogers Vanilla Bean
 2 Eggs, separated
 250 ml Cream
Ginger Caramel Sauce:
 75 g Butter
 ¼ cup Brown Sugar
 2 tbsp Cream
 1 tsp Mrs Rogers Ginger
Meringue:
 ½ cup Caster Sugar
 2 Egg Whites
To make the mousse:
1

Melt the white chocolate, vanilla and milk until the chocolate is melted. Set aside to cool.

2

Whip the cream until firm and in a separate bowl, whip the egg whites until stiff peaks form.

3

Stir the egg yolk into the chocolate mixture. Fold in the cream and then fold in the egg whites. Chill for 2-4 hours.

To make the Caramel Sauce:
4

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.

To make the meringue:
5

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.

Let’s put it all together!
6

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.

7

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!

8

If you have a kitchen blow torch, torch the meringue so that the ends go brown and crispy and the meringue look cool.

9

Heat your caramel sauce and serve your dessert. Let your guests pour the sauce over their egg themselves and watch it melt.
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