These easy milk chocolate mousse Easter eggs might be my favourite Easter dessert. A super-simple, three-ingredient milk chocolate mousse is piped into hollow milk chocolate Easter eggs — festive, delicious and fun to make.
I’m a big fan of Easter — mostly because of the chocolate. There’s never a bad time for chocolate: feeling sad? Chocolate. Feeling happy? Chocolate. Any day ending in “y”? Chocolate.
If you’ve visited this blog before you’ll know I’m a huge fan of my three-ingredient chocolate mousse. It’s the site’s most-viewed recipe and for good reason: just three ingredients, no eggs, and it’s incredibly straightforward to make.
I’ve shared a white chocolate version and a Caramilk-style version before, but I hadn’t tried milk chocolate until now. Easter is the perfect occasion to make it in milk chocolate and serve it inside hollow chocolate eggs — easy, pretty and ideal for sharing.
What you’ll love about this Easter Recipe:
-
SUPER CHOCOLATE-Y FLAVOUR
-
SO EASY TO MAKE
-
FUN FOR KIDS AND ADULTS ALIKE
-
FESTIVE AND CUSTOMISABLE
This milk chocolate mousse is a touch sweeter than the dark chocolate version. As with my other mousse recipes, I recommend using good-quality chocolate so the chocolate flavour really shines.
Choose a milk chocolate bar you enjoy eating — that will make the mousse taste best. The recipe below uses a block of milk chocolate chopped to melt; chocolate chips aren’t ideal unless the packet specifically says they’re suitable for melting.
Servings depend on the size of your hollow eggs. I used 50 g hollow eggs and filled six of them with just a small extra spoonful left over. Using smaller eggs will yield more servings.
How To Make Milk Chocolate Mousse Easter Eggs
The mousse itself is incredibly simple to make. The trickiest part is carefully cutting the tops off the chocolate eggs without cracking them. Warming the knife under hot water and then drying it will help the blade glide through the chocolate. Work slowly, moving the knife back and forth rather than forcing a single slice.
After cutting the tops, shave any rough edges with the knife and be sure the opening is large enough to fit a spoon or piping tip. Place the eggs in egg cups or small serving dishes to hold them upright.
Pipe the chilled, whipped mousse into the eggs using a piping bag (or a plastic bag with the corner snipped off). Gently tap each egg to settle the mousse, then top up as needed. Serve immediately for a softer mousse or refrigerate 1–2 hours for a firmer, fluffier texture.
Easy Milk Chocolate Mousse Easter Eggs
Ingredients
- 500 g whipping cream (see notes)
- 300 g milk chocolate, chopped
- 1 teaspoon vanilla extract
- 6 x 50 g hollow chocolate Easter eggs (or adjust to size)
- Mini speckled eggs, to decorate
Instructions
- Heat half (250 g) of the cream in a medium saucepan over medium-high heat until bubbles form around the edges.
- Remove from the heat and add the chopped chocolate and vanilla. Let sit a few minutes to melt, then whisk until smooth. Whisk in the remaining 250 g of cream.
- Pour into a heatproof bowl and cool to room temperature. To speed cooling, set the bowl in a cold water bath with ice and stir regularly. Refrigerate until very well chilled — ideally several hours or overnight. If short on time, place in the freezer for about an hour, checking and stirring so it doesn’t freeze.
- While the mixture chills, warm a small sharp knife under hot water, dry it, and carefully cut the tops off the Easter eggs. Work slowly, gliding the knife back and forth and reheating and drying the blade as needed. Make holes large enough to fit a spoon. Place eggs in egg cups to hold upright.
- When the chocolate mixture is fully chilled, whip with an electric mixer until stiff peaks begin to form. If still soft, chill another 10 minutes.
- Transfer mousse to a piping bag fitted with a large star or round tip and pipe into the eggs. Tap gently to settle and top up as needed.
- Serve immediately for softer mousse, or refrigerate 1–2 hours for firmer, fluffier mousse. The mousse keeps several days in the fridge; condensation may form on the eggs when chilled desserts are brought to room temperature.
Notes
Cream — This is sold under different names around the world (whipping cream, heavy cream, full cream). Use a pourable cream around 35% fat that is suitable for whipping.
Chocolate — For best results use a good-quality milk chocolate block. Only use chocolate chips if the packet states they are suitable for melting.
Servings — Yield depends on egg size. Six 50 g hollow eggs were used in this example; smaller eggs will give more servings.
Nutritional Disclaimer: Any nutritional information is a computer-generated estimate and intended as a guide only.
Happy Easter!
~Natalie
You may also like…
