Easter Chocolate Eggs Nest – Bruno Albouze

By Bruno Albouze · 180 min

Ingredients

Instructions

1. Make the raspberry gel: heat the raspberries, water and lemon juice, then purée. Mix the sugar with the agar-agar and add it to the purée. Bring to a boil and cook for 2 minutes, stirring now and then. Cool over an ice-water bath until fully set, then smooth with an immersion blender and set aside.
2. Make the mousse base: infuse the hot heavy cream with the vanilla for about 20 minutes. Meanwhile, soften the gelatin in cold water and drain it. Bring the infused cream back to a quick boil and pour it over the white chocolate. Mix well, then add the gelatin and the remaining cold heavy cream. Refrigerate the ganache montée overnight.
3. Whip the chilled ganache montée to soft peaks, taking care not to over-whip, so the mousse spreads well in the mould. Fill each egg cavity two-thirds full with vanilla mousse and immediately add a dollop of raspberry gel. Seal the tops with more mousse and smooth with an offset spatula. Freeze the eggs for at least 12 hours before unmoulding, and keep them frozen until glazing.
4. Make the chocolate shell: melt the cocoa butter first, taking care it does not boil. Add the dark chocolate and blend with an immersion blender. Strain through a sieve or cheesecloth. When the temperature reaches 35°C/95°F, glaze the frozen eggs one at a time, returning them to the freezer as you go. Once glazed, refrigerate for about an hour to thaw, or keep frozen for later.
5. Make the nests: cut the feuilles de brick in half, fold them and cut into thin strips. Season with melted butter and shape into individual nests, using about 2 feuilles de brick per nest. Bake at 190°C/375°F for about 20 minutes, until golden brown.
6. Plate: place 3 thawed eggs over each nest.

Summarized from Bruno Albouze's video. Watch it for the details.

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LemonCreamHeavy creamChocolateDark chocolateWhite chocolateRaspberry