Brent Draper's Easter egg chocolate mousse
Got leftover Easter eggs? Use them to make this layered chocolate mousse, rippled with biscuit crumbs and a sweet raspberry sauce.
Note: + 3 hours chilling time
- 400ml thickened cream
- 200g leftover Easter chocolate (such as a Cadbury Dairy Milk Milk Chocolate Bunny), chopped
- 1 tsp vanilla bean paste
- Leftover Easter chocolate (such as a Cadbury Dairy Milk Milk Chocolate Bunny), extra, broken into pieces, to serve
- Raspberries, to serve
- 1/2 cup (110g) caster sugar
- 80g raspberries
- 160g Arnott’s Choc Ripple biscuits
- 40g melted butter
Place half the cream in a small saucepan over medium heat. Stir for 3 mins or until bubbles appear on the surface (don’t bring it to the boil). Place the chopped chocolate in a heatproof bowl and pour over the hot cream. Whisk until smooth. Add the vanilla and whisk to combine. Pour the remaining cream into the chocolate mixture and whisk until well combined. Place the chocolate mixture in the fridge for 3 hours or overnight or until chilled.
Meanwhile, make the raspberry coulis, combine the sugar and ¼ cup (60ml) water into a small saucepan and cook, stirring over medium heat for 3 mins or until sugar dissolves. Add the raspberries and stir for about 5 mins or until mixture thickens and raspberries break down. Transfer to a small heatproof bowl and refrigerate until needed.
To make the biscuit crumb, place the biscuits in a food processor and process until just crushed. Add the butter and process until the mixture resembles coarse breadcrumbs.
Use an electric mixer to whisk the chocolate mixture until light and fluffy. Divide half the biscuit crumb among serving glasses. Spoon over half the chocolate mixture. Sprinkle with half the chocolate pieces and drizzle with half the raspberry coulis. Repeat layering with remaining biscuit crumb, chocolate mixture, chocolate pieces and raspberry coulis. Top with raspberries to serve.