SERVES: 6 | PREPARE: 30 mins | COOK: 5 Hours setting time
Start by breaking the tops off your easter eggs and position in their serving cup, I used espresso mugs. Put to one side, ready for later.
Melt the white chocolate by placing a heatproof bowl over a saucepan of simmering water. Break the chocolate into the bowl and allow to melt slowly. Set aside, we want this to cool slightly.
In a mixing bowl whisk together the caster sugar and egg yolks until thick, creamy and pale.
Once the chocolate has cooled, fold it into the egg mixture, alternating with the fresh passion fruit.
Now whisk the double cream until it forms soft peaks, fold this into the chocolate and passion fruit mixture.
Repeat the previous step for the egg whites, gently folding into the mixture until you have a light mousse.
Spoon the mixture into your prepared eggs and refrigerate for 5 hours or overnight. Serve with a spoonful of fresh passion fruit, enjoy!
If you wanted a more grown up feel you could serve in martini glasses instead of the eggs, but make sure you have a bowl of chocolate shards to scoop up the mousse!
Recipe devised by @claudialicious, for more recipes please check out her website: Claudialicious or visit www.claudialicious.co.uk
125ml fresh passion fruit
150g white chocolate
3 eggs, yolk and whites separated
50g caster sugar
300ml double cream
6 medium Easter eggs or serving glasses
3 passion fruit, to decorate
Dobogo ‘Mylitta’ Noble Late Harvest 2012
Pale gold in the glass, with dominant aromas of blossom and honey, accompanied by refreshing citrus notes. The palate is deeper and more complex; a myriad of different apricot varieties and flowers. Marked by a wonderful, crystal clear structure and exemplary balance, the ‘Mylitta’ is beautifully persistent.