Chocolate Easter Egg Shell
- Daniel
- Apr 17, 2022
- 3 min read
Updated: May 22
Just when I thought my Easter recipe is done, Jamie's Oliver Easter Egg Shell popped up on my feed. I told myself that I really need to make this. I mean, Jamie sounds so convincing and he made it seems so easy. He is Jamie Oliver after all, right? Do not worry, there isn't any chili jam in this recipe. But rather, chocolate & avocado.
I changed this recipe quite a bit to suit my tastebuds. You can get his original recipe here. I added coffee into the avocado mousse, because coffee, chocolate and avocado go so well together. I also switched 50% of the coconut cream to condensed milk. And to take things up a notch, I added Cointreau (which is a fancy French orange liqueur). You can use any orange-flavored liqueur or rum.
To add some texture to the dish, I decided to sprinkle some bread crumbs and cacao nibs around the mousse. Why the bread crumbs? It reminded me of where I came from; we didn't have much in the past.
My grandma would ask for discarded bread trimmings from bakeries. She would toast those trimmings, grind them into bread crumbs and that would be our dinner already.
As for the fruits, I used what I can get my hands on, which are raspberries and orange. I guess I took things a little too far by making candied orange slices. Do you think so? Anyway, use whichever fruits you can find. The plate is your canvas and you are the artist.
The best thing is, you can prep everything in advance, keep chilled in the fridge and assemble it when about to serve. In closing, I really hope you will give this recipe a try and wow your families and friends this Easter weekend.
Ingredients:
Inspired by Jamie Oliver
(Serve 2)
Candied Orange:
Orange Preferably Organic, 1 Washed Thoroughly
Granulated Sugar, A Few TBSP
Eggshells:
High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 80g
Himalayan Pink Salt, Pinch
Avocado, 1
Mousse:
Cold-Brewed Coffee / Freshly Brewed Espresso, 60g
Sweetened Condensed Milk, 50g
Coconut Cream, 50g
Cointreau / Grand Marnier / Any Orange Brandy, 2 TBSP
Ice Cubes, A Handful
Garnishes:
Fresh Bread Crumbs, A Few Spoonful
Raspberries / Blueberries / Strawberries, A Handful
Raw Cacao Nibs, Pinch
High Quality 30% White Chocolate Preferably Valrhona or Callebaut, For Grating
Equipment:
Blender
Oven
Directions:
Prepare the Candied Orange
Preheat oven to 120°C (250°F).
Slice orange into 1/8" thick rounds. Remove seeds.
Dredge both sides of slices in sugar.
Place on parchment-lined tray. Cover with another parchment and weigh down with a plate or tray.
Bake for 15 mins.
Remove plate and top parchment. Wipe off excess moisture.
Lower oven to 80°C (175°F). Bake for 2–2.5 hrs until dehydrated and translucent.
Chill until ready to use.
Prepare the Chocolate Eggshells
Melt 60g chocolate in a double boiler. Remove from heat, stir in remaining 20g to temper.
Add a pinch of salt.
Halve and scoop out avocado, keeping skins intact.
Brush inside of skins with chocolate. Chill for 15 mins.
Repeat brushing and chilling for a total of 3 coatings.
Chill final layer for 30–60 mins.
Carefully unmold chocolate shells and keep chilled.
Make the Avocado Mousse
Add avocado flesh, coffee, condensed milk, coconut cream, liqueur, ice, and leftover melted chocolate to blender.
Blitz until smooth.
Chill mousse for at least 1 hr.
Prepare Breadcrumbs
Toast bread at 180°C (360°F).
Blitz into fine crumbs. Set aside.
Assemble
Sprinkle breadcrumbs in a circle on serving plate.
Spoon mousse into the center.
Place chocolate shell upright on the mousse.
Fill with berries and top with a candied orange slice.
Sprinkle cacao nibs and grate white chocolate over the top.
Serve immediately.
Comments