Chocolate and Strawberry Easter Half Eggs

Name: Chocolate and Strawberry Easter Half Eggs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: France
Ingredients: 100 g of dark chocolate; 100 ml of heavy cream (very cold); 125 g of mascarpone; 25 g of powdered sugar; 1/2 tsp of vanilla extract; 150 g of strawberries (fresh); 1 pinch of salt; 10 g of chocolate shavings; 5 g of chocolate sprinkles

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An indulgent Easter egg filled with a creamy mascarpone mousse and fresh strawberries, all in a dark chocolate shell, ideal for spring celebrations.

Total time: 40 min
Prep: 30 min
Cook: 10 min
Rest: 2 h
Difficulty: Medium
Per person: €2.40

By the CookinBreak team

Ingredients 9

half eggs

Estimated cost €4.80

For the shells

⅔ cup dark chocolate

For the filling

For the decoration

1 ¾ tbsp chocolate shavingsoptional
1 ½ tsp chocolate sprinklesoptional

Equipment

Whiskelectric or manual
Oven(for the double boiler if needed)
Silicone Easter egg mold

Instructions

Tap a number to check off the step, and a time to start a timer.

Melt the dark chocolate in a double boiler or in the microwave in short intervals. Temper it if possible to get glossy, snappy shells.

Pour the chocolate into the egg-shaped molds and spread it evenly. Turn the molds upside down to remove the excess so the shell is thin.
Place in the refrigerator for . Repeat if necessary to get a sufficiently firm shell.
Meanwhile, whip the very cold heavy cream to stiff peaks.
In another bowl, loosen the mascarpone with the powdered sugar and vanilla, then gently fold in the whipped cream with a spatula.
Add a pinch of salt (optional) and mix gently. Set aside in the refrigerator.
Wash, hull and cut the strawberries into pieces.
Gently unmold the chocolate half shells.
Fill each half egg with a generous layer of mascarpone cream.
Add the strawberries on top, then a little extra cream if you like for an indulgent look.
Decorate with chocolate shavings, sprinkles or fruit.
Keep chilled until ready to serve.

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Nutrition facts

per serving · estimate

550kcal

Protein8 g5%
Carbs60 g41%
Fat35 g54%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a thinner, glossier shell, temper the chocolate carefully. Use seasonal strawberries for the best flavor. Mix things up by adding other red berries.

Freezing : Can you freeze this recipe?

Not recommended

The texture of the cream deteriorates (grainy). Strawberries become soft and watery after thawing.

Storage : How long does it keep?

Strawberries and mascarpone cream quickly lose their texture and freshness.

Making ahead : Can you make it the day before?

Same day

Not recommended once assembled. The components lose their sensory quality (strawberries, cream texture).

Reheating : How do you reheat it?

Not a dish to reheat. Eat cold.

Variations

Decorate with chocolate shavings, sprinkles or fruit.
Temper the chocolate for glossy, snappy shells.
Add a little extra cream for an indulgent look.

Mistakes to avoid

Making the shell too thick: turn the mold upside down to remove the excess.
Filling before the shell is firm: chill 15 minutes, or even make two layers.
Using cream that isn't cold enough: whip the cream very cold.

Frequently asked questions

How do you make the chocolate shells?

Melt the dark chocolate, temper it if possible, pour it into the egg-shaped molds, turn them upside down to remove the excess, then refrigerate for 15 minutes, repeating if necessary.

How do you make the mascarpone cream?

Whip the very cold heavy cream to stiff peaks, loosen the mascarpone with the powdered sugar and vanilla in another bowl, then gently fold in the whipped cream with a spatula.

How do you fill the half eggs?

Gently unmold the half shells, fill each with a generous layer of mascarpone cream, add the chopped strawberries, then decorate with chocolate shavings or sprinkles.

Why temper the chocolate?

Tempering gives glossy, snappy shells that are easier to unmold. Melt the chocolate in a double boiler or in the microwave in short intervals, without overheating it.