You’re guaranteed to have an eggcellent Easter with these peanut butter and chocolate egg cups.
Serves: 4
What You’ll Need:
- 125g dark chocolate (70%)
- 30g peanut butter (smooth)
- 3 large the happy egg co. eggs, separated
- 50g golden caster sugar
- 100g dark chocolate, melted
- 25g salted peanuts, chopped
- Colourful sugar strands or confetti’s
What To Do:
- Melt the chocolate gently on a bain marie, then add the peanut butter, the sugar and the three egg yolks. Stir gently until smooth
- In a separate bowl, using an electric hand whisk beat the egg whites until they form a stiff peak
- Gently fold the egg whites into the chocolate mixture and transfer into a clean bowl. Cover with kitchen film and place in the fridge to set for a minimum of three hours, or even overnight
- When the mousse mixture is firm, transfer into a piping bag and pipe into large egg cup. Pile high and using a small palette knife or knife, shape it in an egg shape (you can use egg shaped moulds, for ease!)
- Place in the fridge to reset again for a couple of hours
- Melt the remaining chocolate on a bain marie – once melted, leave to cool
- Once completely cool, drizzle the melted chocolate over the top of your mousse egg and sprinkle the sugar strands and chopped peanuts over the top for added crunch and decoration
- Serve and enjoy!
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