We have very good news for Parisiennes who are into the Do it Yourself fad, here is a cute preppy and super easy recipe to put together during Easter weekend!
Preparation: 20 min - refrigeration : 3h
Delicately cut the hats from 4 eggs with a knife.
Set aside the whites and the yolks in 2 bowls.
Delicately wash and dry the shells that will be used for the presentation.
Prepare the chocolate mousses (the preparation is identical for the 3 chocolate mousses) :
Cut up the chocolate in small pieces.
Melt it with 30g of butter in a bain-marie pan or in the microwave.
Pour the yolks in the chocolate while whipping.
Add the sugar and a pinch of salt.
Whip the whites into snow peaks then delicately mix the two preparations.
Cool for 3h minimum then fill the 4 eggs shells with this mousse using a pastry bag with nozzle.
Proceed the same way with the white chocolate and the milk chocolate. Decorate the 12 eggs with black and white chocolate vermicelli.