Decadent Easy-to-Make Pineapple Mousse in Chocolate Eggs
This Is a Beginner Recipe
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.
- 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
- 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
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.
- 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
Put the pan over low heat and stir until gelatin is dissolved. Remove from heat and let cool slightly.
Refrigerate the mixture until it is starting to get thick.
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|Serving size: 1 Filled chocolate egg|
|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.|