Chocolate Mousse Filled Eggs Recipe

By: Sheila Reynolds

These chocolate mousse filled eggs are super creative way to impress your guests, and not just for easter. The little extra work that goes into using the egg shell as the dish, will score big artistic points!

Chocolate Mousse Filled Eggs


12 large eggs
3 lbs. chocolate, 1 lb. reserved
1/4 pound semisweet chocolate
¼ pound very dark chocolate
1 cup heavy cream
1 tbs unsalted butter


Creating the Shells

1. Poke a pin through the bottom of an egg. Then, push a tip of a small paring knife into the hole, rotating it slightly to make it larger. Work gently and do not squeeze the egg.
2. Place a 3/8-inch bit on a drill and drill through the hole, widening it about ½-inch. Work slowly.
3. Reinsert the pin through the hole and twirl it around, breaking the yolk. Use a sterile medicine syringe to blow air into the hole, draining the egg. Rinse the inside out with cool water. Use a utility knife to make the top portion a bit jagged, making small cuts along the hole until the egg is open on the top.
4. Fill a pan with cold water and a splash of white vinegar. Add the shells gently. Bring to a boil, reduce to a simmer and cook for about 10 minutes. Remove to a paper towel and let them dry for three to four days.

Making the Filling

1. Melt 2 lbs. of chocolate in a double boiler until smooth. Remove from the heat and add in remaining pound, stirring until well combined.
2. Pour the chocolate into the egg shells carefully, just to the edge. Let cool until chocolate is hard.
3. Heat heavy cream and butter, and then melt in remaining ½ cup of chocolate. Stir until smooth.
4. Cool, and pour into a bag fitted with a thin-tipped pipe. Pipe the chocolate onto the top of the eggs before serving.

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