Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

Subscribe to our newsletter and stay up to date

  • Keep up with the latest and greatest plant-based recipes
  • Get more inspiration on how you can create plant-based and profitable menus

Popup Image
SIGN UP NOW
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Dessert

Chocolate Easter Egg

Chocolate Easter Egg.

Chocolate Easter Egg.

  • Cooking time35 minutes
  • Preparation time25 minutes
  • Servings10 portions
recipe image Chocolate Easter Egg
Very low
Very Low
For the Mandarin Vanilla Mousse
Chocolate Mousse
For the Brownie
  • Flora Plant B+tter melted 500 g
  • eggs 8
  • sugar 880 g
  • flour 150 g
  • cacao powder 100 g
  • vanilla 2 g
  • pecan nuts (roasted) 100 g
  • dark chocolate 800 g
  • baking powder 2 g
  • sunflower oil 50 g
  • water 50 g
  • syrup 10 g
For the Caramel Sauce
For the Marinated Mandarin
  • mandarin 500 g
  • sugar water 500 ml
  • mandarin liqueur 50 ml
For the Plating
  • Eastern chocolate egg 10
  • mandarin vanilla mousse 500 g
  • kumquat confit 150 g
  • caramel sauce 300 ml
  • chocolate brownie 350 g
  • caramel crisp 100 g
  • Fresh tarragon leaves 20 g
  • Marinated mandarin 500 g
  • crushed pralin 300 g
  • edible glitter 20 g
  • caramelised white chocolate (finely grated) 30 g
  1. For the Mandarin Vanilla Mousse: Mix all the ingredients except the whipped cream in a food processor. Add the whipped cream, then place in the fridge.
  2. For the Chocolate Mousse: Mix the Violife Creamy with the Meadowland Double (100g) in a food processor. Whisk the egg white together with the sugar in a blender for 2 minutes. Melt the chocolate over a bain marie. Combine the Meadowland Double whipped cream together with the Violife Creamy mix, and add the melted chocolate. Whisk the egg white together with the sugar in a blender for 2 minutes. Add the whipped egg white and place the chocolate mousse in the fridge.
  3. For the Brownie: Mix eggs and sugar, avoiding a fluffy texture. Add the flour and cacao powder. Add the remaining ingredients and mix. Transfer mix into a large tray and bake for 35 minutes in the oven at 170°c.
  4. For the Caramel Sauce: Boil the sugar to 170°c. Add the Meadowland Double at once and whisk. Add the Flora Plant B+tter, salt and vanilla pods, and whisk again.
  5. For the Marinated Mandarin: Boil the sugar water together with the mandarin liqueur and add the mandarin.
  6. For the Plating: Spray the chocolate egg with the editable glitter all around. Place the chocolate egg on top of some crushed praline for balance. Fill the chocolate egg half with the mandarin vanilla mousse. Divide the brownie, caramel sauce, kumquats, mandarin segments, tarragon and caramel crisp on top.
Violife professional logo

Products used in the recipe:

Upgrade your recipes with our plant-based ingredients, crafted for professional kitchens. Explore our range now!

Discover the latest recipes

Embark on a culinary journey with nutritious recipes created by professional chefs, check out our suggestions:

Check out our products

Search our portfolio and find the product you need.