White Chocolate And Passionfruit Mousse Eggs - cooking recipe

Ingredients

10 oz white chocolate, melted
4 oz white chocolate, coarsely chopped
1 tbsp unsalted butter
1/4 cup passionfruit pulp, plus additional, to serve
1 None egg, separated
2/3 cup heavy cream, whipped

Preparation

Using a small artist's brush dipped in melted white chocolate, brush a thick, even layer of chocolate inside clean, dry plastic Easter egg molds. Let stand at room temperature to set. To remove the eggs, carefully invert the mold onto a cutting board and gently tap the eggs with your finger until the eggs release from the mold. Gently remove eggs from molds.
Meanwhile, stir the chopped chocolate, butter and passionfruit pulp in medium heatproof bowl over a medium saucepan of simmering water until smooth. Stir in the egg yolk. Cool.
Beat the egg white in a small bowl with an electric mixer until soft peaks form. Fold the egg white and whipped cream into the chocolate mixture, in two batches.
Divide the mousse among the eggs. Refrigerate for 3 hours or overnight.
Serve the eggs with a dollop of additional passionfruit pulp to create an egg yolk, if desired.
Note: We used six 6-cavity (1 tbsp per cavity) Easter egg molds for this recipe, which are available from specialty cookware shops. Or, make eggs in six batches.