Easter eggs - moulding

Ingredients: Easter eggs - moulding

Preparation: Easter eggs - moulding

Pre crystallise some Callebaut 811 Finest Belgian Dark Chocolate. Make sure that you polycarbonate egg mound are nice and clean. Warm slightly to 26-27 ᵒc. Fill the mould with the pre crystallised chocolate. Tap to remove air bubbles and then immediately turn over to remove all excess chocolate, aiming to leave a thin even shell. Turn the mould over placing onto a piece of paper. Allow to set for 2 min or until the chocolate around the base of the egg is set. Turnover and clean the edges with a scraper - place into the fridge to set. Release from the egg mould.

Chocolate mousse

Ingredients: Chocolate mousse

  • 4.3 oz
    whole milk
  • 3.1 oz
    sugar
  • 2.0 oz
    liquid glucose
  • 1.6 lb
    whipped cream

Preparation: Chocolate mousse

Boil the whole milk, sugar and liquid glucose. Pour over your choice of Callebaut dark chocolate. At 45°C add the whipped cream.

Mango mousse (or substitute the fruit puree for another flavour)

Ingredients: Mango mousse (or substitute the fruit puree for another flavour)

Preparation: Mango mousse (or substitute the fruit puree for another flavour)

Mix the sugar, egg yolk and custard powder together. Bring the Mango puree to the boil and pour onto the egg yolk mix. Pour back into the saucepan and cook out (The same as pastry cream). Add in the Mycryo butter and allow to cool to 40°c. Fold through the semi whipped cream.

Mango mousse (or substitute the fruit puree for another flavour)

Ingredients: Mango mousse (or substitute the fruit puree for another flavour)

Preparation: Mango mousse (or substitute the fruit puree for another flavour)

Mix the sugar, egg yolk and custard powder together. Bring the Mango puree to the boil and pour onto the egg yolk mix. Pour back into the saucepan and cook out (The same as pastry cream). Add in the Mycryo butter and allow to cool to 40°c. Fold through the semi whipped cream.

Mango Jelly

Ingredients: Mango Jelly

  • 8.8 oz
    mango puree
  • 4.4 oz
    water
  • 4.4 oz
    sugar
  • 5 leaf/leaves
    bronze gelatin

Preparation: Mango Jelly

Bring the water and sugar to the boil. Dissolve the previously hydrated gelatine sheets in the syrup. Add in the mango puree. Pour into a container - the jelly wants to be 1 cm thick.

Mango sorbet

Ingredients: Mango sorbet

  • 500 ml
    mango puree
  • 125 ml
    orange juice
  • 300 ml
    water
  • 4.9 oz
    glucose
  • 11.5 oz
    sugar

Preparation: Mango sorbet

Bring the water, sugar and glucose to the boil. Add in the orange juice and mango puree. Churn and then freeze until needed.

Mango compote

Ingredients: Mango compote

  • 1 piece(s)
    mango(s)
  • 1 piece(s)
    lime juice
  • 1 piece(s)
    lime zest
  • Q.S.
    mango puree
  • Q.S.
    sugar

Preparation: Mango compote

Cut the mango into 1 cm cubes. Add the Zest and juice of the lime to the mango puree. Sweeten if necessary.

Hot chocolate sauce

Ingredients: Hot chocolate sauce

Preparation: Hot chocolate sauce

Bring the cream to the boil, pour over the chocolate and let it sit for 1 min. Whisk together. Pour into a jug and serve straight away.

Assembly

Place the bottom ½ egg shell into the serving bowl, secure with a bit of chocolate mousse.
Pipe some chocolate mousse into the first 1/3 of the egg shell.
Place some cubes of Brownie and mango Jelly around the edge.
Place a ball of mango sorbet in the middle and then top with some mango and passion fruit compote.
Place the other ½ egg shell on top.
Pour the hot chocolate sauce into a jug and serve immediately.
Let your customer pour the hot chocolate sauce over the Easter egg and see it disappear.

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