In the unlikely event of leftovers, excess chocolate eggs can hardly be considered a bad thing. On the contrary, it is a great excuse to get creative with them in the kitchen.
You could melt a couple of eggs into a thick, glossy mixture, pour it onto a tray and top with popcorn, marshmallows or caramel, before refrigerating.
You could also make a simple chocolate dipping sauce, a light mousse, a square of fudge, or a decadent cake. The options are fairly endless, but here are a delicious idea for using up your leftovers.
A fun dessert that chocolate-loving kids (and adults! 😜) will love are these EASTER EGGS FILLED WITH CHOCOLATE MOUSSE.
100g good-quality dark chocolate, minimum 60% cocoa solids, roughly chopped
5 free-range egg whites
¼ tsp lemon juice
30g caster sugar
1. Melt the chocolate in a heatproof bowl set over a pan of simmering water.
2. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks.
3. Add the sugar and continue to whisk until firm peaks form when the whisk is removed.
4. When the chocolate has melted, remove the bowl from the heat. Whisk a third of the egg whites, until thick and well combined.
5. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate.
6. Spoon the mousse mixture into 4-6 small/medium chocolate egg shells (or ramekins/glasses). Chill in the fridge for 2–3 hours, or until set. Finish with toppings of your choice and some chocolate spoons!