Pistachio & White Chocolate Mousse Eggs by Kirsten Tibballs

Cooking Directions

To make the Chocolate Easter Eggs

• Warm a baking tray in an oven preheated to 50°C.
• Use the hot tray to melt the top of each chocolate Easter egg, creating an opening.
• Sit the Easter eggs in egg holders or a clean plastic egg carton and set aside until required.

To make the White Chocolate Mousse

• Place the Bulla Thickened Cream (A) and lemon juice in a saucepan and bring to a boil.
• Pour the hot cream mixture over the white chocolate, allow to stand for 2 minutes, then whisk until completely melted and combined.
• Allow the chocolate cream mixture to stand for 10 minutes.
• Meanwhile, in a separate bowl, whisk the Bulla Thickened Cream (B) until it reaches soft peaks.
• Gently fold approximately one third of the whipped cream into the white chocolate mixture.
• In two more additions, gently fold in the remaining whipped cream.
• Assemble immediately.

To assembly

• Evenly divide the crushed butternut snap biscuits between the 6 chocolate eggs.
• Fill the eggs halfway with the prepared white chocolate mousse.
• Spoon half a teaspoon of pistachio spread into each egg, on top of the white chocolate mousse, to create a ‘yolk’ centre.
• Use the remaining white chocolate mousse to fill the chocolate eggs to the top.
• Place into the fridge to set for a minimum of 2 hours.
• Prior to serving, decorate the edges of the chocolate eggs with chopped pistachios and edible flowers.