Easter White Chocolate Mousse

5 from 3 votes

These pots of white chocolate mousse with layers of crumbly biscuit and lemon curd are suitable for any time of year but when topped with a few mini eggs they make the ideal easy Easter dessert recipe to have to hand.

Prep Time30

Cook Time0

Total Time30

Course: Dessert

Cuisine: Worldwide

Servings:

Calories: 419kcal

Author: Jane Coupland

Ingredients

For the Biscuit base

80g / 3 oz Digestive biscuits (or Graham crackers)
30 g/ 1 oz Butter

For the White Chocolate Layer

100 g/ 40z White chocolate
100 ml/ 7 tbsp Double (heavy) cream
3 Egg whites

Extras

3-4 tablespoon Vanilla lemon curd (or straight lemon curd)
Whipped cream
Chocolate flakes
Mini eggs

Instructions

Make the base

Crush the biscuits in a food processor or go old school and drop them into a plastic bag & crush with a rolling pin
Melt the butter in a small pan, tip in the biscuit crumbs and stir
Divide the mix between 4 glass jars and press down lightly with the end of a rolling pin. Let cool completely
When cool top each base with 2-3 teaspoon Vanilla lemon curd and spread it out

For the White Chocolate Layer

Chop the white chocolate finely and melt using a Bain Marie or the microwave. When the chocolate has melted, quickly stir in the double cream
Whisk the egg whites to stiff peaks. Roughly mix a spoonful of the whites into the chocolate ganache then gently fold in the remaining egg whites using a large metal spoon
When all of the whites have been mix in carefully spoon the moussy white chocolate into the jars, level and chill in the fridge for at least 6 hours (preferably overnight)
Just before serving, whip a little cream and pipe a swirl onto each dessert. Scatter with chocolate flakes and top with a handful of mini eggs

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