Premier Foods
Chocolate Easter Egg

Easter Egg

By Julie Sharp, technical and development chef, Callebaut’s Chocolate Academy Centre

Makes 30 eggs

Ingredients

  • MOULDING EQUIPMENT
  • 1 polycarbonate egg mould, cleaned
  • 1 ladle
  • 1 scraper
  • 1kg Belgian dark chocolate
  • CHOCOLATE MOUSSE
  • 121g whole milk
  • 87g sugar
  • 58g liquid glucose
  • 591g chocolate
  • 734g whipped cream
  • MANGO MOUSSE
  • 500g mango purée
  • 180g granulated sugar
  • 90g egg yolks
  • 45g custard powder
  • 75g cocoa butter Callebaut Mycryo
  • 600g whipping cream, semi whipped
  • MANGO JELLY
  • 250g mango purée
  • 125g water
  • 125g sugar
  • 5 bronze gelatine leaves
  • MANGO SORBET
  • 500ml mango purée
  • 125ml orange juice
  • 300ml water
  • 140g glucose
  • 325g sugar
  • MANGO COMPOTE
  • 1 ripe mango
  • 1 lime juice and zest
  • 50g mango purée
  • Sugar to taste
  • HOT CHOCOLATE SAUCE
  • 100g Belgian dark chocolate
  • 150g whipping cream (35% fat)

Method

  1. Pre-crystallise the chocolate, warm the mould slightly to 26-27°C and fill with the chocolate. Tap to remove air bubbles and then immediately turn over to remove all excess chocolate and leave a thin, even shell
  2. Turn the mould over onto a piece of paper and set for 2 mins or until set
  3. Turn over, clean the edges with a scraper and refrigerate to set. Release from the egg mould
  4. CHOCOLATE MOUSSE
  5. Boil the milk, sugar and liquid glucose. Pour over the chocolate. At 45°C, add the whipped cream
  6. MANGO MOUSSE
  7. Mix the sugar, egg yolks and custard powder
  8. Bring the mango purée to the boil and pour onto the mix. Pour back into the saucepan and cook out (the same as pastry cream)
  9. Add in the butter and allow to cool to 40°C. Fold through the cream
  10. MANGO JELLY
  11. Bring the water and sugar to the boil to create a syrup and dissolve the previously hydrated gelatine leaves in it. Add the mango purée and pour into a container so the jelly is 1cm thick
  12. MANGO SORBET
  13. Bring the water, sugar and glucose to the boil. Add in the orange juice and mango purée
  14. Churn and freeze until needed
  15. MANGO COMPOTE
  16. Cut the mango into 1 cm cubes. Add the zest and juice of the lime to the mango purée. Sweeten if necessary
  17. HOT CHOCOLATE SAUCE
  18. Bring the cream to the boil, pour over the chocolate and let sit for 1 min

  19. Whisk together. Pour into a jug ready to serve
  20. HOW TO ASSEMBLE

  21. Place the bottom ½ egg shell into the serving bowl, secure with a bit of chocolate mousse
  22. Pipe 50g chocolate mousse into the first ½ of the egg shell
  23. Place some cubes of brownie (pre-made) and mango jelly around the edge
  24. Place a ball of mango sorbet in the middle and then top with some mango and passion fruit compote
  25. Place the other ½ egg shell on top
  26. Let your customer pour the hot chocolate sauce over the Easter egg and see it disappear
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine