White Chocolate Mousse in Chocolate Egg

For white chocolate mousse in the chocolate egg, first finely chop two-thirds of the cooking chocolate and allow to melt gently over the water bath while stirring continuously. Now add the remaining cooking chocolate, fold in and heat to about 31 °C (Always stir with a wooden spoon.).

Put two tablespoons of cooking chocolate on a plate as a base for the egg, let it dry a little. Blow up balloons a little (about 6-8 cm ø) and knot them. Wash the balloons thoroughly and dry them. Dip balloons into the liquid cooking chocolate and place on the base on the plate. Allow the cooking chocolate to set. Using scissors, notch the top of the balloons, allowing air to escape. Carefully release balloons from chocolate shell).

For the mousse, cream the yolks with the sugar. Melt the white chocolate over a water bath. Mix with the whipped egg yolks, fold in the whipped cream. Whip the egg whites until stiff and fold into the white chocolate mixture. Pour the cream into the chocolate shells, refrigerate and allow to set.

In the meantime, mash the mango pulp, pass through a sieve and season with a little lemon juice.

Before serving, pour the puree as an optical yolk over the white chocolate mousse in the chocolate egg.

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