A lovely recipe DIY to do together with your kids for Easter!
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We are all in the mood for Easter right now, with creative ideas involving eggs everywhere. The perfect way to entertain kids or adults, if like me you are into DIY!
With the new Bataille Food #22 (French culinary challenge) launched by Adeline from the blog Cook’n Blog, we had to create an Easter recipe involving a farm animal and a seasonal product. I liked the idea straight away, and I can’t wait to see the other beautiful and creative recipes that my blogger friends will prepare for the challenge!
Good news, Adeline said that chocolate was a seasonal ingredient – of course! The perfect occasion to share my favorite dark chocolate mousse recipe with you. Super easy, for every occasion, a success every time.
But today my chocolate mousse is a bit special and in mini size since I used it to fill some eggshells, that I accompany with some delicious cinnamon fingers!
Depending on where you live, you might have noticed something special with the colors of the eggshells. Yes, in Sweden, the eggs are white while in France most are brown. Funny thing, I found the white color super strange in my beginnings in Sweden five years ago and now it’s the over way around, I’m not used to the brown eggs anymore (this is call integration I guess!). The color doesn’t matter for the recipe of course, but if you really want, you can still paint your eggs in order to obtain the desired color!
I wish you all a Happy Easter with lots of joy in family and/or with friends, good food and creative ideas!
PrintChocolate Mousse filled Easter Eggs and Cinnamon Fingers
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 6-8 servings 1x
- Category: Dessert
- Cuisine: Plant-based
A lovely recipe DIY to do together with your kids for Easter!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the chocolate decoration on the eggshells:
- 2 oz chocolate (55g) for the eggshells
- 1 Tablespoon liquid cream
For the chocolate mousse:
- 4.4 oz (125g) dark chocolate
- 1 Tablespoon unsalted butter
- 4 large eggs
- 1 pinch of salt
- 1 shot espresso (optional)
For the cinnamon fingers:
- 3 slices of white bread
- 1 Tablespoon unsalted butter
- 1/2 teaspoon cinnamon
Instructions
- For the eggshells: empty the eggs first, by gently tapping each egg around its narrower top with a small pairing knife until the eggs start to crack. Running the knife along the top you want to remove, gently tap to crack the shell. Once you’ve removed the top piece, smooth the edge to get rid of any small pieces of shell, and then empty the eggs, trying to separate the yolk from the white. Remove the membrane and wash the inside of the egg.
- For the chocolate eggshells: melt 2 oz of chocolate in a bain marie. Add in the liquid cream and stir. Dip 1/3 of the eggshells into the chocolate and let dry a little bit.
- For the mousse: melt the chocolate in a large bowl set over a bain marie under low heat. Add the butter and stir until melted, smooth and well combined. Remove from the heat and set aside to cool slightly.
- Whisk the egg yolks in a bowl and gently stir in the chocolate and butter, then add the coffee.
- Whisk the egg whites with the pinch of salt until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until combined.
- Fill the eggshells with the chocolate mousse and refrigate for a couple of hours or overnight. Before serving, top with some sprinkles if you want.
- For the cinnamon fingers: remove the edges of each slice. Toast both sides of the white bread with butter in a pan. Sprinkle some cinnamon on both sides then cut some fingers, about 0.5 inch each. Serve with the chocolate mousses.
Did you make this recipe?
Lastly, if you make this Chocolate Mousse filled Easter Eggs and Cinnamon Fingers, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Hélène S.
Waouh, bravo pour la présentation ! Cela me fait saliver et j’adore aussi la touche originale des mouillettes à la cannelle 🙂
Delphine Fortin
Merci Hélène ! J’en profite ici pour te souhaiter Joyeuse Pâques 🙂
Lucile de cuisinevegetalienne.fr
Ohlalala, jolie participation !
Chocolat/cannelle, j’adooore
Delphine Fortin
Oui moi aussi, je suis fan de ce mariage de saveurs !
Mel’s way of life
Un régal, autant pour les yeux que pour les papilles !
Bise
Delphine Fortin
Merci beaucoup Mel. Ravie que ma recette plaise à ta pupille autant qu’à tes papilles 😉
Petite Cuillère et Charentaises
Huuum ! Mousse à chocolat et mouillettes à la cannelle… ça me donne des envies de brunch de Pâques 🙂
Délicieux et très esthétique comme toujours !
Bises
Delphine Fortin
Oh, c’est adorable, le “comme toujours”, ca me fait très plaisir Gabrielle. J’espère que tu as passé un brunch de Pâques bien gourmand, mais je ne suis pas trop inquiète sur ce point je dois dire 😉
Abigail
Your chocolate mousse sounds so delish! What an awesome idea!
Delphine Fortin
Oh, I’m so happy to see you here. I love your recipes. Thanks for stopping by and for your nice words, I’m glad you like the recipe 🙂
Stéphanie (@CuisineMouton)
Je dirais que nous avons eu une idée similaire mais la tienne est terriblement gourmande surtout les petites mouillettes à la cannelle sont justes parfaites!!! Joyeux weed-end de pâques!Gros bisous
Delphine Fortin
Oui, parfois j’ai l’impression qu’on est un peu en wifi sur certaines recettes 😉 J’espère que tu as passé un très bon week-end de Pâques gourmand également !
Debi @ Surroundings by Debi
Love these! They are so unique and festive! It was great to see you at the Thursday Favorite Things Blog Hop!
Debi
Delphine Fortin
Thanks Debi for your kind words. Happy Easter to you!