Chocolate Mousse & Caramel Filled Easter Eggs

Chocolate Mousse & Caramel Filled Easter Eggs

For a chocolate eggstravaganza this Easter, my chocolate mousse filled easter eggs, with an indulgent caramel centre will be a guaranteed winner with kids AND adults.

I use duck eggs instead of hen eggs as they have a wonderful white shell. Spray the outside with an edible gold spray for something really special. 

For an adult only twist, add in a tsp (to taste) of Amaretto to the chocolate mousse once all the ingredients are combined.

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Ingredients - Serves 6
Easter Eggs*6 duck eggs, a straw and two piping bags

For the Chocolate Mousse
*1 ripe avocado
*1/4 cup date paste or 4 very soft medjool dates, pitted
*1 tbsp of either maple syrup, raw unpasteurised honey or organic brown rice syrup (to taste)
*225g full fat coconut milk cup
*113g organic raw cacao powder /2 cup
*1/4 tsp Himalayan salt
*1 tbsp pure vanilla extract or the seeds of half a vanilla pod 

For the caramel
*1 tbsp of organic clarified butter or pure unsalted butter (melted)
*1 tbsp of brown rice syrup or maple syrup
*A good pinch of Himalayan rock salt

Easter EggsMethod 
1. Begin by washing each egg in warm water. Dry thoroughly. Insert a sterilized needle into the small end of the egg to make a small hole. Do the same to the larger end and make a hole about 1/4 inches. 

Insert a needle into the large end to break the internal yolk. Remove the contents of the egg by blowing into the small hole through a straw.
2. Place the shells into a large cooking pot and slowly add warm water. Simmer on a low heat and for about 10 minutes and place on a clean kitchen towel. Let them dry for at least 30 minutes.

For the Chocolate mousse
Easter Eggs1. Blend the avocado, date paste (or pitted medjool dates), sweetener of choice and coconut milk in a small food processor until smooth and creamy.
2. Add cacao powder, salt, vanilla (and Amaretto if using) and resume processing until well incorporated and whisk for a few minutes until light and fluffy.
3. Spoon into one pipping bag and set aside.

For the caramel
1. Mix your melted butter with your sweetener of choice and the salt. Spoon into the second pipping bag.
2. Pipe half of each egg with the chocolate mousse. Then pipe a small amount of the caramel into each egg. Top the rest of the eggs up with the remaining chocolate mousse.
3. Place each egg back into the egg carton and place in the fridge for a few hours to set before 
serving.

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Natalie is the founder and editor of Balanced Being. She is also an Ambassador for beat, the UK’s leading eating disroder charity. Natalie provides wellbeing content and wellness reviews to the site.

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