PEANUT BUTTER & CHOCOLATE EGG CUPS

Put down that six-pack of Creme Eggs immediately, because I have an amazing sweet treat for you, courtesy of THE HAPPY EGG COMPANY and cake maestro Eric Lanlard. Hello, Peanut Butter & Chocolate Egg Cups, it’s exceptionally nice to eat, I mean meet, you!

125g dark chocolate (70%)

30g smooth peanut butter

3 large separated Happy Eggs

50g golden caster sugar

100g melted dark chocolate

25g chopped salted peanuts

sugar strands or confetti

Melt the chocolate on a bain marie, then add the peanut butter, sugar and the three egg yolks. Stir gently, until smooth.

Use an electric hand whisk to beat the egg whites until they form a stiff peak. Gently fold the egg whites inothte chocolate mixture, then transfer into a clean bowl. Cover with plastic wrap and place in the fridge to set for at least three hours, preferable overnight.

When the mousse mixture is firm, transfer into a piping bag and pipe into a large egg cup. Pile high, and using a small palette knife (or regular knife) to shape it into an egg shape.

Place in fridge for a couple of hours to reset.

Melt the remaining chocolate on a bain marie, then leave to cool. Drizzle the melted chocolate of rate top of your mousse egg, and sprinkle the sugar strands and chopped peanuts over the top.

Serve, and enjoy!