800g pure coconut cream (cans placed in the fridge 1 day prior)
4 tablespoons cocoa or cacao powder
100g Murray River Salted Chocolate (2x bars)
2 large hollow chocolate Easter Eggs (see tips below on how to halve them)
Extra Murray River Salted Chocolate
Mini speckled Easter Eggs
Beat the chilled and thickened coconut cream and cocoa powder together in a large bowl using an electric beater.
Melt the Salted Chocolate down and allow to cool for 8 minutes.
Fold the melted chocolate through the mousse mixture and place into the fridge overnight to thicken.
To halve the Easter Eggs and use them as serving bowls, soak a serrated knife in warm water for 5 mins.
Hold the egg in the palm of your hand gently, with one of the side seams facing upwards.
Use the knife to gently slice back and forth a couple of times before moving your way around the rest of the egg. You may need to go around the entire egg twice. Take your time and don’t force the knife into the seam. It will break apart eventually.
Place the halved eggs into a large bowl or on a large plate and refrigerate or freeze until you are ready to serve the mousse.
Scoop the mousse into the halved egg shells and decorate as you wish. Enjoy immediately or keep in the fridge until you are ready to serve.