Looking for a light dessert after a hearty Easter dinner? Made from Canadian Eggs and your favorite chocolates, these fun and delicious Easter Chocolate & Strawberry Mousse Cups are sure to please guests of all ages! Sponsored by my friends at Egg Farmers of Canada.
This post contains sponsored content. I was fortunate enough to receive monetary compensation from Egg Farmers of Canada as part of their #Eastertaining campaign. Although compensated for my efforts, all opinions are my own.
As promised, I am so excited to bring you a fun, delicious dessert that is perfect for Easter dinner! Complimenting my ultra-Canadian Slow Cooker Easter Dinner, these mousse cups are sure to fit the bill as they also celebrate the best of Canadian Agriculture with Canadian Eggs! This recipe is super flexible for you to get a bit creative in the kitchen and match your guests tastes! A light and sweet strawberry mousse is sandwiched in between a rich and fluffy chocolate egg mousse. But wait! There’s more! Inside is a hidden treat: chocolate eggs! Not only do they add a sweet surprise, but add fun colours to your Easter dessert. You can choose to layer the cups anyway you wish and add as many chocolate egg layers as you want!
I love Canadian eggs as they are affordable, tasty and versatile, which is totally apparent when you scroll through the recipes I’ve published in 2019 (only one of which does not contain an egg!). Seriously, Canadian eggs are on high-rotation for all my meals, even dessert and snacks! Plus, as you know, I am all about supporting the hard-working Canadian farming families and learning about modern agricultural practices in Canada while picking up a few ag-facts along the way!
Ready for some? Did you know that there are over 1,000 Canadian family farms that work coast to coast, year-round to put fresh, local, high-quality eggs on the shelves for us all to enjoy? All eggs purchased in Canada are from these Canadian farmers and, on average, it takes less than a week for the Canadian eggs to travel from the farm to your plate. How awesome is that?
So, now that I’ve convinced you to serve Canadian eggs for Easter (or any meal, really). Let’s talk about these Easter Chocolate & Strawberry Mousse Cups again! This recipe yields enough for six! I served this dessert in a set of Whiskey glasses, which just goes to show you don’t need to break the bank for entertaining and you can use what you already have kicking around! I also let my filled cups sit in the fridge for about 3 hours. That being said, you can chill the two seperate mousses in bowls for that time and then spoon into serving glasses right before serving, to stop the colouring in the Easter chocolates from running. Pictured below is one dessert cup that was piped and ready to serve immediately. Honestly, I feel both are cute and it’s up to you how you want to serve them and if your dinner party timing allows for you to take ten minutes to dish them out right before serving. The running colours look like watercolours which is oh-so-perfect for that Easter-Instagram-aesthetic
I know when you are on a budget it can seem a bit wasteful to zero-in on a recipe that calls for only part of an egg. Plus, food waste in general is something we should all strive to reduce! In this recipe, you will be left with 6 egg whites! Don’t throw them away! There are soooo many options like making yourself a light and fresh egg white omelette in the morning! You can also try these Sunny Side Up Pavlovas from Egg Farmers of Canada which is another cute, instagram worthy dessert. Sure, it uses egg whites as well as the yolks, but the Pavlova needs more white than yolks, so it works really well with these mousse cups and would be a great option if you are hosting one Easter dinner and attending another with dessert in-hand! Alternatively, make a round of whiskey sours with egg white foam for your guests (the egg white foam reallllly makes the drink). How’s that for an Easter treat?
How will you enjoy Canadian eggs this upcoming Easter weekend? Share your creations on social using the hashtag #Eastertaining to join in on the sharing of creative Canadian egg recipes!
Easter Chocolate & Strawberry Mousse Cups
- 6 Egg yolks (divided)
- 6 tbsp Sugar (divided)
- 3 cups Whipping cream (divided)
- 4 ounces Semi-sweet baking chocolate melted
- 1 tbsp Seedless strawberry jam
- 2 drops Red food colouring
- Chocolate easter eggs as desired
- In a medium pan, whisk 4 egg yolks with 2 tablespoons sugar and 3/4 cup heavy cream. Cook over medium-low heat, stirring constantly, until thick (4-ish minutes), being mindful not to boil. Meanwhile melt baking chocolate using double boiler method or in microwave.
- Remove egg mixture from heat and whisk in melted chocolate and vanilla. Transfer to a bowl and chill in fridge.
- Wash pan and whisk remaining 2 egg yolks with 1 tablespoon sugar and 3/8 cup of whipping cream. Cook over medium-low heat, stirring constantly, until thick (4-ish minutes), being mindful not to boil.
- Remove egg mixture from heat and whisk in 1 tablespoon of seedless strawberry jam. Transfer to a bowl and chill in fridge.
- Using electric beater or stand mixer, beat remaining whipping cream with remaining sugar until stiff peaks form.
- Remove strawberry egg and chocolate egg mixture from fridge. Spoon 3/4 of whipping cream into chocolate egg mixture and fold in. Take remaining whipping cream and beat in red food colouring and then spoon onto strawberry mixture and fold in. Do not overstir.
- Cover and return the two bowls to the fridge to cool for minimum half an hour.
- When ready to serve, spoon chocolate mousse into individual cups 1/3 of the way. Add layer of chocolate easter eggs and top with strawberry mousse and then a thin layer of chocolate mousse. Serve with extra chocolate eggs on top!
Did you make Easter Chocolate and Strawberry Mousse Cups at home?
If so, take a picture and tag it with #Eastertaining and #PeppersAndPennies! I love seeing your creations and will gladly share your photo