Easter Egg
Desserts
Food
Julie Sharp, technical and development chef, Callebaut’s Chocolate Academy Centre
30 Servings
Ingredients
FOR THE MOULDING EQUIPMENT
1 polycarbonate egg mould, cleaned
1 ladle
1 scraper
1kg Belgian dark chocolate
FOR THE CHOCOLATE MOUSSE
121g whole milk
87g sugar
58g liquid glucose
591g chocolate
734g whipped cream
FOR THE MANGO MOUSSE
500g mango purée
180g granulated sugar
90g egg yolks
45g custard powder
75g cocoa butter Callebaut Mycryo
600g whipping cream, semi whipped
FOR THE MANGO JELLY
250g mango purée
125g water
125g sugar
5 bronze gelatine leaves
FOR THE MANGO SORBET
500ml mango purée
125ml orange juice
300ml water
140g glucose
325g sugar
FOR THE MANGO COMPOTE
1 ripe mango
1 lime juice and zest
50g mango purée
Sugar to taste
FOR THE HOT CHOCOLATE SAUCE
100g Belgian dark chocolate
150g whipping cream (35% fat)
Method
-
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
-
Turn the mould over onto a piece of paper and set for 2 mins or until set
- Turn over, clean the edges with a scraper and refrigerate to set. Release from the egg mould
- CHOCOLATE MOUSSE
- Boil the milk, sugar and liquid glucose. Pour over the chocolate. At 45°C, add the whipped cream
- MANGO MOUSSE
-
Mix the sugar, egg yolks and custard powder
-
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)
- Add in the butter and allow to cool to 40°C. Fold through the cream
- MANGO JELLY
- 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
- MANGO SORBET
-
Bring the water, sugar and glucose to the boil. Add in the orange juice and mango purée
- Churn and freeze until needed
- MANGO COMPOTE
- Cut the mango into 1 cm cubes. Add the zest and juice of the lime to the mango purée. Sweeten if necessary
- HOT CHOCOLATE SAUCE
-
Bring the cream to the boil, pour over the chocolate and let sit for 1 min
-
Whisk together. Pour into a jug ready to serve
-
HOW TO ASSEMBLE
-
Place the bottom ½ egg shell into the serving bowl, secure with a bit of chocolate mousse
-
Pipe 50g chocolate mousse into the first ½ of the egg shell
-
Place some cubes of brownie (pre-made) 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
- Let your customer pour the hot chocolate sauce over the Easter egg and see it disappear
