An EggsIstential Dessert |
(yields 12 bites)
2 ripe mangos, peeled and seeded
3/4 t unflavored gelatin
8 oz. white baker's chocolate, chopped in teeny weeny bits
1 1/2 cups cold heavy cream, divided
1 t vanilla extract
Place mangos in a blender and puree. Pour into 1 or more plastic containers so puree is 3/4-inch deep. Cover and freeze 2 hours, or until frozen solid.
Using a sharp knife, carefully chop tops off the eggs as you would a soft-boiled egg. Reserve eggs for whatever, and run the shells under scalding hot water. Be sure to clean out any egg white residue. Reserve shells in egg carton for safe-keeping.
Place 3 T water in a small bowl. Sprinkle gelatin over the top and let stand 5 minutes.
In a medium heatproof bowl add chocolate.
In a small pot, bring 1/2 cup cream to a boil. Add gelatin and vanilla and stir 30 seconds. Pour cream over chocolate and whisk until smooth. Refrigerate 30 minutes or until chocolate thickens but still falls off a spoon.
In a stand mixer or large bowl, whip remaining cream until it forms stiff peaks. Using a rubber spatula, gently but thoroughly fold whipped cream into chocolate mixture. Return to refrigerator for 2 hours or until set.
Remove frozen mango from containers and slice into 3/4-inch cubes. Using a paring knife, sculpt mango cubes into yolk-shaped balls. Reserve mango yolks in freezer.
To assemble, transfer chocolate mousse (that's what it is now) to a pastry bag or to a large resealable plastic bag with a corner clipped. Fill each eggshell halfway with mousse. Set 1 mango yolk in the center of each shell, pushing down slightly into mousse. Pipe more mousse over yolk, being careful not to leave any air pockets, to just below the top. Refrigerate at least 1 hour to allow yolks to thaw (thus running when cut).
the adventure club: Cut the egg at the bottom instead of the top. After filling the egg with mousse, seal it with a plug of melted white chocolate. Serve in an egg cup, plug-side down, thereby creating the illusion that the egg hasn't been tampered with.
level of difficulty: Like an elaborate card trick, this seems tricky to pull off at the outset, but when decoded is actually quite simple.
active prep: 1 hour
inactive prep: 4 hours
advance work: Eggs can be made up to 2 days in advance. Refrigerate in an egg carton wrapped with plastic wrap.
liquid assets: Moscato d'Asti is a semisweet Italian sparkling wine that's just light and fruity enough to support the overt sweetness of the white chocolate mousse.