Chocolate Easter eggs filled with coffee cheesecake mousse
|198 g||cream cheese|
|36 g||hazelnuts — whole|
|160 g||white chocolate|
|240 g||milk chocolate|
Coffee cheesecake Mousse:
Whisk together cream cheese and castor sugar, hazelnuts and a shot of good quality coffee. All ingredients should be combined until smooth and creamy.
Refrigerate till mousse is set approx 12 hours.
Melt white chocolate in a bowl over hot water, use the chocolate for decoration. Allow to set.
Repeat steps 1 and 2 with milk chocolate.
Once chocolate has hardened, place mousse into a small cup.
Garnish with chocolate egg shells.
Recipe by Shaye Godden of CTIA Chefs Academy.
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