Easter Chocolate Eggs Nest

Looking to add a touch of originality to your Easter celebrations? Look no further than these adorable egg-shaped desserts! Imagine a sweet raspberry gel nestled inside a light and airy vanilla mousse, all encased in a crisp chocolate shell. To top it all off, these delightful treats are served in a nest made of delicate feuilles de brick strips. This creative and visually stunning dessert is perfect for any Easter gathering. Ready to learn how to make these egg-ceptional treats? Watch the video for a step-by-step guide from Chef Bruno Albouze.

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Raspberry Gel

Raspberry gel can be subbed for preserves. Heat up raspberries, water and lemon juice and puree. Combine sugar and agar and add it to the puree. Bring to a boil a cook for 2 minutes stirring every so often. Let cool over a bath of ice water and once completely set, smooth out with an immersion blender; set aside.

Vanilla Mousse

Infuse hot heavy cream with vanilla for about 20 mins. Meanwhile, soak gelatin in cold water to soften and drain. Give a quick boil the the vanilla infused cream and pour in the white chocolate. Mix well, add gelatin and remaining but chilled heavy cream. Refrigerate ganache montée overnight prior to whip.

Montage

Whip chilled ganache montée to soft peaks (do not over whip otherwise, mousse won't spread well in the mold. Fill each egg cavity two-thirds full with the vanilla mousse and insert a dollop of raspberry gel right away. Seal tops with more mousse and even out with an offset spatula. Freeze eggs mousse for at least 12 hours prior to de-mold. Keep eggs frozen until ready to glaze.

Chocolate Shell

Melt cocoa butter first (cocoa butter can boil). Add dark chocolate and mix with an immersion blender. Pass through a sieve or cheesecloth. When temperature reaches 95ºF/35ºC, glaze frozen eggs one at the time. Keep them in the freezer as you go. Once glazed, let them in the refrigerator an hour or so to thaw. Otherwise keep glazed chocolate eggs frozen for later use.

Nest

Cut in half, fold and cut into thin strips a few feuilles de brick. Season with melted butter and shape into individual nests. You would need about 2 brick doughs to make one nest. Bake at 375ºF/190ºC for about 20 mins until golden brown.