Imagine cracking open a decadent chocolate egg to reveal a luscious, creamy filling that transports you to a tropical paradise with every single bite! These Mango Coconut Mousse Chocolate Easter Eggs are not just a dessert - they're an experience that combines the rich intensity of dark chocolate with the silky smoothness of coconut cream and the vibrant sweetness of ripe mangoes. Perfect for impressing guests or treating yourself to a luxurious homemade delicacy, these eggs are about to redefine your dessert expectations.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Fusion
Serves: 12 eggs
Ingredients
- 1 can (400ml) coconut milk
- 1 ripe mango (pureed)
- 200g dark chocolate (melted)
- 2 tbsp sugar
- 1 tsp gelatin (optional)
Instructions
- Chill the coconut milk can overnight in the refrigerator to separate the thick coconut cream from the liquid.
- Carefully scoop out the solid coconut cream from the top of the can, discarding the liquid underneath. Measure approximately 200ml of thick coconut cream.
- Peel and puree the ripe mango in a blender until smooth, ensuring no chunks remain.
- If using gelatin, bloom it by sprinkling over 2 tablespoons of cold water and letting it sit for 5 minutes to soften.
- Gently warm the bloomed gelatin in a microwave or double boiler until it becomes completely liquid, then set aside to cool slightly.
- In a mixing bowl, whisk together the coconut cream, mango puree, sugar, and optional gelatin until smooth and well combined.
- Melt the dark chocolate using a double boiler or microwave, stirring until completely smooth and glossy.
- Using silicone egg-shaped molds, paint a thick layer of melted chocolate on the inside of each mold, ensuring complete coverage. Refrigerate for 10 minutes to set.
- Apply a second layer of melted chocolate to reinforce the shell, chilling again until completely firm.
- Carefully pipe the mango-coconut mousse into the chocolate shells, leaving a small space at the top.
- Seal the eggs by covering the mousse with a final layer of melted chocolate, creating a complete seal.
- Refrigerate the eggs for at least 2 hours to set completely and develop flavors.
- Gently unmold the chocolate eggs by carefully releasing them from the silicone molds.
- Optional: Decorate with additional melted chocolate drizzles, edible gold dust, or coconut shavings before serving.
- Store in the refrigerator and consume within 3-4 days for optimal freshness and flavor.
Tips
- Use full-fat, chilled coconut milk to ensure a thick, creamy mousse consistency.
- Choose a perfectly ripe, sweet mango for the most intense flavor.
- Work with chocolate at room temperature for smoother melting and coating.
- Use high-quality silicone egg molds for easy release and professional-looking results.
- Ensure your chocolate layers are thin but completely cover the mold for a delicate shell.
- Allow sufficient chilling time between chocolate layers for a crisp, clean finish.
- If gelatin isn't your preference, you can substitute with agar-agar for a vegetarian setting agent.
- For a more luxurious presentation, experiment with different chocolate decorations and garnishes.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
