Easter egg cups

Place the marshmallows, white chocolate, water, rum, butter and 50ml cream in a heat resistant bowl. Position over a pot of simmering water and stir until the chocolate and marshmallows are melted. You could also microwave on high at 40 second intervals until melted. Whisk until completely smooth. Set aside to cool to room temperature.

Whisk the 200ml cream until soft peaks form. Fold the whipped cream gently into the marshmallow mixture. Go slowly and be careful not over-mix as the mousse can easily split. Refrigerate until needed.

To assemble, carefully crack open the top of the chocolate eggs. Fill a piping bag with the mousse and pipe into the hollow eggs. The piping bag method is the simplest way to fill the eggs, but if you’re patient, just spoon in carefully. Place the filled eggs in egg cup holders and finish with a teaspoon amount of lemon curd. Chill until ready to serve.

Here is a recipe for easy lemon curd.

Makes 4-6 depending on the size of the chocolate eggs.

This recipe was adapted from Steph from Raspberricupcakes.com.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.