Creme Egg Chocolate Mousse! - Jane's Patisserie (2024)

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Simple and easy three ingredient chocolate mousse desserts filled with Creme Eggs, and even more Creme Egg on top!

Creme Egg Recipes

Creme Eggs are a cult easter classic, and I have many many Creme Egg recipes on my blog already… but this one is probably the easiest.MyCreme Egg cupcakesare such a hit that I really hope all you Creme Egg lovers love this too.

In my opinion, I still love myno-bake Creme Egg cheesecakemore, but this is because I am a cheesecake addict… I even question that. THIS IS SO YUMMY! If you wanted, you could even make this into another Creme Egg recipe, by freezing it and turning it into ice cream… just saying.

Creme Egg chocolate mousse

So I got a little bored the other day, and thought I would make something with ALL the Creme Eggs in my cupboard. Like I went a little overboard perhaps and bought far too many bags of Creme Eggs, mini and normal size!

But anyway… This dessert happened. Individual Chocolate Creme Eggs Mousses… oh my.This mixture isn’t like my normal chocolate mousse recipes as I wanted to try something different that didn’t require eggs for example

Seriously? It is quite sweet. The Creme Eggs does increase that sweetness, and this makes a DELICIOUS three ingredient chocolate mousse by itself so seriously. Heaven.

Three ingredient mousse

One thing I realised that was with all of my no-churn ice creams, such as myno-churn Crunchie ice creamor myno-churn Nutella ice-cream, they taste AMAZING before being frozen.

Its obvious that they would really as its only just cream, condensed milk, and whatever flavouring you chose. This made me think, if it freezes to make ice cream… would it work as a mousse? YES IT DOES.

Method

To make such a simple mousse, you genuinely just have to whip the ingredients together. Whipping the double cream, condensed milk, and melted chocolate together is so insanely easy. Melt the chocolate, then pour the ingredients into a bowl, and whisk until thick.

Make sure that the chocolate has cooled slightly before adding to the mixture to prevent it splitting, as heat of chocolate kills a lot recipes. However, you can also use a chocolate spread instead of the melted chocolate if you preferred, and this also works wonderfully.

Once the mixture is whipped to soft peaks, I fold through the chopped up mini or regular Creme Eggs, and then split between the ramekins. You can use Gü ramekins like I have, small glasses, or whatever… as long as it can contain a mousse it’s fine! You can even make one giant mousse to serve at the table.

One thing you might struggle with though, is not eating it ALL before it makes it to the glasses. I would advise sorting it out, and eating a little bit of leftover you *accidentally* left there… or you might make a deliciously regretful decision.

Tips and tricks

• This recipe will last for 2-3+ days, but will turn into a delicious ice cream if frozen and will last 3+ months.
• You can use any chocolate, but milk and dark chocolate are better as they’re less likely to split
• You can swap the melted chocolate to a chocolate, or other, spread
• Creme Eggs can be swapped for any other easter chocolate, or a regular chocolate

ENJOY!

Find my other recipes on myRecipes Page!