Coffee Mousse Easter Eggs

These coffee mousse filled Easter eggs are irresistibly smooth, perfectly sweet, and require just 4 ingredients!

Prep Time 30

Chill Time 1

Total Time 1 30

Course Dessert

Servings 8 halves

Place chocolate chips in a microwave-safe bowl and microwave in 20-second intervals, stirring between each. Use a spoon to scrape the bottom to ensure even heating.
When there are still some unmelted chocolate chips, remove from the microwave and let the residual heat melt the remaining bits. Stir until fully smooth. This allows you to slowly and evenly temper the chocolate.
Pour or spoon the tempered chocolate into each mould cavity. Swirl the spoon to coat the sides evenly. Transfer the mould to the refrigerator and chill for 10-15 minutes until set. Meanwhile prepare the coffee mousse.

In a small bowl, mix the instant coffee granules with 1 tbsp hot water to make a strong paste. Let cool and set aside.
In a chilled bowl, use a hand mixer to beat the cold heavy cream with powdered sugar at medium speed for about 3-5 minutes until soft peaks form.
Gently fold in the cooled coffee mixture until fully blended. It should have a silky, smooth texture that holds its shape briefly when you lift up the spatula.
Unmold chocolate shells by gently flexing the mould to release the chocolate halves. Transfer to a plate.

Pipe or spoon the coffee mousse into chocolate shells, then smooth the top. Refrigerate for at least 1 hour (or freeze 20 mins for faster setting).
Optional: Garnish with a dusting of cocoa powder, chopped nuts, and mini chocolate Easter eggs. Serve chilled for the best experience!