Prep time
6 h.
Cooking time
45 min.
Serves
16
Cuisine
Russian
Difficulty
Categories
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About this recipe
Prepare amazing chocolate eggs with various fillings that will truly adorn your table. This recipe offers four filling options: a delicate chocolate hazelnut cream, an airy milk chocolate mousse with crispy pearls, a light whipped ricotta with strawberries, and an exotic mango mousse with grapes. You can choose one or prepare all of them to delight yourself and your loved ones with this exquisite dessert. The process of creating these treats will transform into an exciting culinary adventure, and the result will exceed all expectations!
Ingredients list
Total ingredients: 16
Serves:
For filling:
Hazelnut - 40 g
Dark chocolate - 70 g
Cream 20-38% - 140 ml
Milk chocolate - 80 g
Cream 20-38% - 140 ml
Leaf gelatin - 1 g
Chocolate Breakfast Balls - 2 tbsp.
Ricotta cheese - 250 g
Honey - 40 g
Strawberry - 50 g
Mango - 100 g
Lemon juice - 2 tbsp.
Cream 20-38% - 150 ml
Sugar - 20 g
Leaf gelatin - 6 g
Green grape - 8 pcs.
Nutrition facts
Serves:
🥓
Fat
264г
🍚
Carbohydrates
220г
🥩
Proteins
65г
🔥
Kcal
Daily values
Preparation steps
Step 1
If you are using pre-made chocolate eggs, carefully remove them from their packaging and separate them into halves. Arrange the egg halves on a clean board or directly on a serving dish, so they are ready for filling.
For cream:
Step 1
While the nuts are preparing, let's make the cream. Bring 70 ml of cream to a boil, add the finely chopped or grated chocolate, and let it sit for half a minute. Once the chocolate has melted, blend the mixture with an immersion blender until smooth.
Step 2
Pour the remaining 70 ml of cold cream into the chocolate-cream mixture and blend again with an immersion blender. Cover the cream with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 6 hours to allow it to fully set.
Step 3
Once the time is up, remove the chocolate cream and whip it with a mixer on high speed until fluffy. Fill 8 chocolate egg halves with this airy cream and decorate with toasted hazelnuts on top.
For filling:
Step 1
It's time to create some magical fillings! You can choose one of the suggested options or prepare them all to impress with variety. Let's start with the chocolate hazelnut cream. Preheat the oven to 160°C. Roast the hazelnuts for 7-10 minutes, then let them cool and remove the skins. If using a frying pan, stir the nuts constantly to prevent them from burning.
Step 2
For the next batch, prepare a milk chocolate mousse. First, soak the gelatin sheets in ice water (this is essential; add ice cubes if necessary). Ensure the gelatin sheets are fully submerged in the water. Swelling will take approximately 5-7 minutes. If using powdered gelatin, observe the proportion: 1 part gelatin to 5-6 parts liquid.
Step 3
Pour 60 ml of cream into a saucepan, add the squeezed gelatin, stir, and bring the mixture to a boil. Then add the chopped milk chocolate, let it sit for half a minute, and blend with an immersion blender until smooth.
Step 4
Whip the remaining 80 ml of cream until it reaches the consistency of thick sour cream, then gently fold it into the chocolate-cream mixture with a spatula. Distribute the mousse into the chocolate egg halves, sprinkle with breakfast cereal, and refriger refrigerate for at least 1 hour to set.
Step 5
For the cheese filling, whisk the ricotta with honey until a fluffy cream forms. Spread it over the chocolate egg halves and garnish with slices of fresh strawberries.
Step 6
To prepare the mango mousse, first soak the gelatin in ice water as described in step 6. Use a suitable container so that the gelatin sheets do not break.
Step 7
Thoroughly wash the mango, peel it, cut the flesh from the pit, and blend it with an immersion blender. Then, pass the puree through a sieve to achieve a perfectly smooth consistency. Add lemon juice, sugar, and squeezed gelatin to the mango puree. Heat the mixture, without bringing it to a boil, and let it cool to room temperature.
Step 8
Whip the cold cream until it reaches the consistency of thin sour cream and gently fold it into the mango mixture with a spatula. Distribute the mousse into the chocolate egg halves, place half of a washed and cut grape (choose seedless grapes) in the center of each, and refrigerate for at least 1 hour to set.
Enjoy your meal!
Follow the instructions step by step