Peanut Butter & Chocolate Egg Cups

by Charlie Bloom
Wednesday April 1, 2015

You’re guaranteed to have an eggcellent Easter with these peanut butter and chocolate egg cups.

Serves: 4

What You’ll Need:

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!