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.
Also discover the small chou with truffle oil and the gaspacho of kiwi with white chocolate and raspberries.