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Chocolate mousse shells
Dark tempered chocolate egg shells, filled with a silky chocolate mousse, decorated with multicolored chocolate mini‑eggs and golden sprinkles. An elegant dessert that combines the crunch of the shell and the lightness of the mousse, ideal for children and festive occasions.
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Cost Breakdown
Critical Success Points
- • Properly temper the chocolate (34‑35 °C) to obtain a shiny, snap‑crisp shell
- • Whip egg whites to stiff peaks with sugar
- • Fold the whites into the ganache gently to retain volume
- • Allow shells and mousse to cool completely before unmolding
Safety Warnings
- • Be careful with very hot chocolate (45 °C) to avoid burns
- • Handle hot cream with caution to avoid scalding
- • Use fresh or pasteurized eggs to reduce salmonella risk
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