White Chocolate And Passionfruit Mousse Eggs

1. 1

   Using a small artist's brush dipped in melted white chocolate, brush a thick, even layer of chocolate inside clean, dry plastic Easter egg molds. Let stand at room temperature to set. To remove the eggs, carefully invert the mold onto a cutting board and gently tap the eggs with your finger until the eggs release from the mold. Gently remove eggs from molds.

2. 2

   Meanwhile, stir the chopped chocolate, butter and passionfruit pulp in medium heatproof bowl over a medium saucepan of simmering water until smooth. Stir in the egg yolk. Cool.

3. 3

   Beat the egg white in a small bowl with an electric mixer until soft peaks form. Fold the egg white and whipped cream into the chocolate mixture, in two batches.

4. 4

   Divide the mousse among the eggs. Refrigerate for 3 hours or overnight.

5. 5

   Serve the eggs with a dollop of additional passionfruit pulp to create an egg yolk, if desired.

6. 6

   Note: We used six 6-cavity (1 tbsp per cavity) Easter egg molds for this recipe, which are available from specialty cookware shops. Or, make eggs in six batches.

* Per serving · 4 servings · Values may vary.