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Easter eggs with mango & passionfruit cream

Guests will get a kick out of these cream-filled choc eggs (especially kids). Using mango jelly crystals, passionfruit pulp & cream, they're easy to make too! - by Chantal Walsh
  • 06 Mar 2017
Easter eggs with mango & passionfruit cream
Cook: 160 Minutes - easy - Makes 8 - Vegetarian - gluten-free - nut-free - egg-free - pregnancy-safe
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Guests will get a kick out of these cream-filled choc eggs (especially kids). Using mango jelly crystals, passionfruit pulp & cream, they're easy to make too!

Ingredients

85 g packet mango-flavoured jelly crystals

170 g canned passionfruit pulp

300 ml thickened cream

8 x medium hollow chocolate Easter eggs (around 50g each)

Method

  1. In a heatproof bowl, dissolve jelly crystals in 1 cup boiling water. Allow to cool slightly then refrigerate for 45 min. Sieve the passionfruit pulp, discarding the seeds. Set aside 2 tablespoons of the pulp for serving.
  2. Whip the thickened cream until soft peaks form then gradually add the jelly, beating until combined. Stir through the remaining passionfruit pulp.
  3. Using a serrated knife, cut the tops off the Easter eggs and place the bottoms into individual eggcups or use kitchen foil to support them in a patty pan tray. Spoon the mousse between the eggs and chill for 1-2 hr or until set. Using a teaspoon, scoop a little of the mousse out of each egg and fill the hole with a little leftover passionfruit pulp to serve.
  • kids easter
  • easter egg recipe

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