Cadbury Creme Egg Cheesecake is the perfect dessert for an Easter dinner. Creme eggs decorate…
It always makes me smile that practically the minute Christmas is over, Cadbury Creme Eggs start appearing in the shops. It almost feels like we are living our lives from one celebration to the next. When I was younger I used to love creme eggs, happy to eat as many as I could lay my hands on. Now I am older I think my tastes have changed. They are nice as an occasional treat but I find them really sweet. My son however loves them and could eat loads. This weekend I had a flash of inspiration and decided to make an Easter dessert. I made Cadbury Creme Egg Inspired Mousse.
I had read that it was possible to make chocolate baskets by putting melted chocolate on the outside of a balloon and letting it set. While this sounds simple in reality it is not that easy. First you need to remember to oil the outside of the balloon before you apply the chocolate. If you don’t do this then the balloon will adhere to the chocolate and the basket will break. You also need to make sure the chocolate is not hot when you add it to the outside of the balloon or the balloon will pop. It is also a good idea to place the chocolate covered balloon on baking parchment whilst it cools. The balloon will want to rest on the chocolate covered side due to the weight. It can be easily peeled off baking parchment but will stick to a plate. When the chocolate is cool the balloon can be popped and removed. After several failed attempts I managed to get one basket to work.
Now I needed something to fill it with to make it look like a creme egg. The white part was easy, I decided to make vanilla mousse. Vanilla mousse has the right sort of creamy texture to make up the white of an egg and it also tastes really nice. For the yellow part of the egg I used custard and let it cool. If you want you can make the custard from scratch like I did when I made Edd Kimber’s strawberry fool. This time I made custard the easy way, using custard powder and just left it to cool in the fridge. When the mousse had set I filled the chocolate basket and added some custard to the centre. I think that the overall effect worked really well.
The mousse is also really effective served in glass dishes with bits of chocolate around the edge. It was a great way to use up the bits of chocolate from the failed chocolate bowls. Either way it tastes delicious and makes a great Easter dessert.
Creme Egg Inspired Mousse
- 200 g chocolate milk or dark depending on taste
- 500 ml custard made up and left to cool
- 3 eggs
- 230 ml whipping cream
- 2 tsp vanilla essence
- 64 g sugar
- 3 tbsp sugar
- 30 g butter
- Make the chocolate bowls by melting the chocolate in a bowl placed in boiling water.
- Blow up some balloons and cover with cooking oil.
- Dip the balloon in the melted chocolate (when it has cooled a bit) and stand on baking parchment
- Leave to set.
- Make the custard using custard powder and milk following the instructions on the packet
- Leave to cool.
- To make the mousse separate the egg whites and yolks into two bowls.
- Melt the butter and whisk with the egg yolks and sugar.
- In another bowl mix the whipping cream until it forms peaks. Stir in 2 tablespoons of sugar.
- Whisk the egg whites until they form soft peaks. Stir in 1 tablespoon of sugar.
- Whisk the cream into the egg yolk mixture.
- Fold the egg whites into the cream mixture
- Leave in the fridge to set for a couple of hours.
- To serve spoon the mousse into the chocolate bowls and add a spoon of custard into the centre.