This is so simple to make that even a beginner can make it. The hardest part is finding the hollow chocolate eggs. The recipe is inspired by the fresh, summery taste of pineapple and, of course, chocolate. You can dress this up all kinds of ways, like with sprinkles, sitting in a long thread coconut nest, more whipped cream, a raspberry drizzle, or even a dash of white rum for the grown-ups. Pina colada is one of my favorites. Combine it with chocolate, and it's over the top!
Since this is a beginner recipe, I have not embellished the chocolate eggs, but if I was serving them at a dinner party, I would decorate the eggs with frosting, modeling chocolate, or rolled buttercream. Whichever way you do it, they are delicious.
Cook Time
Prep time: 20 min
Cook time: 4 hours
Ready in: 4 hours 20 min
Yields: Two large eggs filled with pineapple mousse
Ingredients
3 tablespoons pineapple juice
2 teaspoons lemon juice, freshly squeezed
2 tablespoons water
1 1/2 teaspoons lemon zest, grated
1 envelope unflavored gelatin
4 tablespoons crushed pineapple, canned
1/2 cup whipping cream
1 teaspoon vanilla
2 hollow chocolate eggs, 56 grams each
Tools and Equipment Needed
a fine grater
a lemon squeezer
a glass measuring cup
a kitchen teaspoon
a tablespoon measure
a teaspoon measure
a half teaspoon measure
a small sharp knife
a small pot
a small bowl
a dessert bowl to sit the egg in
a small food processor or Nutribullet
an egg beater, whisk or electric mixer
Instructions
Measure 3 tablespoons of pineapple juice from the can into a saucepan. Add lemon juice, water and lemon peel.
Sprinkle the gelatin over the liquids in the pan and stir well.
Let rest until gelatin becomes thick.
Put the pan over low heat and stir until gelatin is dissolved and the liquid is clear. Remove from heat and let cool slightly.
When cool add the gelatin mixture to the pineapple and process in a Nutribullet or small food processor until smooth.
Refrigerate the mixture until it is starting to get thick.
Beat the whipping cream with the vanilla until stiff peaks form then fold in the pineapple mixture until well blended. Spoon or squeeze from a plastic bag into chocolate easter eggs and refrigerate until well chilled, about 4 hours or overnight.
Garnish, serve and enjoy
You can also use smaller, 17-gram eggs in this recipe; it makes about a dozen. | Source
Tips and Tricks for Making Pineapple Mousse Chocolate Eggs
Making the Hole
Very gently create a hole in the top of the egg. There are two ways to do it:
The first way is to make a small hole just big enough to get the pineapple mousse inside. You can do it with a sharp knife, twirling the point into the top of the egg.
The second is to make a larger hole so it looks like you have taken the top off a boiled egg. You can use the sharp knife to carefully twist a hole in the top then break off small pieces with your fingers until you get the effect you want.
Both methods work. Sometimes you can score the egg halfway around or along the seam and use half an egg for the dessert.
Other Tips
To get the pineapple mousse into the chocolate egg, scoop it into a plastic bag, cut a small opening in one corner and squeeze the mousse into the egg until it is full. You can also use a piping nozzle if you want to get fancy.
Be sure the pineapple mousse mixture is cold, but not fully set before you put it in the egg so it doesn't melt the egg.
Do not use fresh pineapple for this recipe as an enzyme in the pineapple will prevent the gelatin from setting.
Step-by-Step Photo Instructions
Step 1: Put all the liquids and the lemon zest into a small pot. | Source
Step 2: Sprinkle the gelatin into the liquids and stir well. Start by pouring the gelatin powder into the juice mixture. | Source
Now, mix the gelatin in. | Source
Step 3: Let the gelatin sit until it is very thick. | Source
Step 4
Put the pan over low heat and stir until gelatin is dissolved. Remove from heat and let cool slightly.
Step 5: When cool, add the gelatin mixture to the pineapple and process in a Nutribullet or small food processor until smooth. Start by putting the pineapple in the Nutribullet. | Source
Then pour the gelatin mixture into the Nutribullet. | Source
Step 6
Refrigerate the mixture until it is starting to get thick.
Step 7: Whip the whipping cream until it is stiff, then add the gelatin mixture. | Source
The pineapple mousse is ready to put into the eggs. | Source
Step 8: Use a sharp pointed knife to drill a small hole in the top of the egg. Make the hole bigger by rotating the knife. | Source
Step 9: Use a piping bag (or a plastic bag with the corner cut out) to put the pineapple mousse into the egg. | Source
As you can see, the recipe makes a dozen 17-gram eggs (or two 56-gram eggs). | Source
Yum! Pineapple mousse in a chocolate egg. | Source
Click thumbnail to view full-size
Step 10: Garnish, serve and enjoy! | Source
Ready to eat.
Rate our Decadent Pineapple Mousse in a Chocolate Egg
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Nutrition Facts
Serving size: 1 Filled chocolate egg
Calories
290
Calories from Fat
216
% Daily Value *
Fat 24 g
37%
Carbohydrates 14 g
5%
Sugar 12 g
Protein 6 g
12%
Sodium 63 mg
3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change
depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been
professionally evaluated nor have they been evaluated by the U.S. FDA.
What a cute idea! I love how you've combined a homemade element with a store-bought chocolate egg so that even a novice in the kitchen can make a really impressive dessert.
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