Whilst there are a whole host of Easter treats suitable for the gluten-free, FINAP has been most put out that two of them are not on the menu. One is the Percy Pig ‘egg’ from Marks & Spencers who has evil wheaty shorts preserving his porcine modesty. The other is the Cadbury Egg and Spoon. There is no earthly reason for chocolate mousse to contain gluten. So we made our own.
We filled ours with a super creamy white chocolate mousse, you won’t need much. For added effect we recommend using a blob of lemon or orange curd in the middle for a ‘yolk’. Happy Easter, pudding fans!
Makes 4 ‘Kinder’ sized eggs and spoons
- 200g milk chocolate*
- 50g white chocolate*
- 100ml double cream
- 1 egg white
- 12g sugar
- Seeds from ½ a vanilla pod
- Silicone easter egg and spoon moulds (ours were from Baked By Me)
The day before:
- Prepare your eggs. Break the milk chocolate into squares and put into a microwaveable bowl, reserving 2-3 squares for sealing the eggs.
- Microwave the chocolate on a medium heat, stirring every 20-30 seconds until there are small pieces remaining unmelted. Remove from the microwave and stir until the remaining pieces disappear. The chocolate should be slightly warm, but not hot nor too runny – this helps make sure the chocolate is shiny when it sets.
- Add teaspoons full of chocolate to the egg moulds, and move around to thoroughly coat the insides of the mould. Invert the moulds on some greaseproof paper and leave to set. If you have a hot house like us, or are impatient, you can pop them in the fridge, but this will reduce the shine of the finished egg.
- Next, break the white chocolate into a small pan, add the cream and vanilla seeds.
- Stir over a low heat until the chocolate is melted, then transfer to a medium-sized bowl, cover and allow to cool. When cool, put in the fridge overnight.
On the day:
- Whisk the egg white until it stiffens. Sprinkle on the sugar, and continue whisking until it is smooth and glossy.
- Take the white chocolate and cream from the fridge, and whisk until it forms soft peaks.
- Now fold in half of the egg to the cream mixture to loosen the mixture. Then, fold in the second half to produce a light, fluffy mousse.
- Assemble the eggs: melt your reserved milk chocolate squares in the microwave in a ramekin or small bowl.
- With cold hands, pop the chocolate eggs from the moulds.
- Fill each half with the white chocolate mousse, being careful not to overfill, or you will get a messy finish.
- Use the melted chocolate to ‘glue’ the two halves together. Leave to set in the fridge.
- Serve in egg cups with a chocolate spoon (and a real spoon or you will get messy fingers!).
*please check the products you use do not contain gluten as it has been known to lurk in chocolate for no good reason!