Chocolate Mousse Eggs

Chocolate Mousse Eggs

  • Ingredients

  • 100g 70% cocoa dark chocolate, chopped

    6 Equal sachets (or ¼ cup Equal Spoonful)

    1 Tbsp Dutch cocoa powder

    1 Tbsp milk

    ½ cup thickened cream

    ½ cup natural and sweet Greek-style yoghurt

    9 x 17g medium hollow easter eggs, tops removed and reserved


1. Put chocolate into a large heatproof bowl over a saucepan of simmering water. Stir occasionally until almost smooth, then set aside to cool to room temperature.

2. Meanwhile, put Equal, cocoa and milk into a large bowl and mix to form a paste. Add cream and yoghurt, then beat with electric hand beaters until soft peaks form.


3. Fold a large spoonful of the yoghurt into the cooled chocolate, then return to the remaining yoghurt. Beat using electric hand beaters until soft peaks form.

4. Immediately spoon mousse into a piping bag or snap-lock bag and pipe into chocolate eggs. Refrigerate for 4 hours or overnight. Serve topped with reserved free-range egg tops.

Nutritional Information