Chocolate and Mango Easter Egg

Ingredients

Yield:

6-8 chocolate shells

• • 3/4 cup melted dark chocolate
  • 1 cup 35% cream
  • 1/2 cup milk chocolate
  • 1 ripe mango
  • Green coloured coconut

Preparation

Difficulty:

Easy

Time:

1 HourCooling time

Total Time:

30 Minutes

1. 1. Melt dark chocolate slowly until it reaches 32*C.
   2. With a pastry brush, brush interior of silicone half-sphere moulds and refrigerate a few minutes until chocolate has set. Repeat this process 2-3 times until the shell is substantial but not too thick.
   3. Alternatively, this can also be done by dipping blown balloons into the chocolate and setting on parchement paper to set. Once chocolate is set, deflate ballon to remove.
   4. For the Chantilly: boil cream and pour gradually over chocolate mixing well until a homogenous mixture is achieved.
   5. Allow to cool in the fridge until cold to touch (About 1 hour). Whip.
   6. Puree mango and add sugar to taste.
   7. Fill chocolate shells with the milk chocolate Chantilly
   8. Scoop out small centre with a hot spoon. Fill hole with the mango coulis.
   9. Set dessert on a bed of green coloured coconut.