Filled Chocolate Eggs Mango Mousse Filling
Healthy, because
Even smarter
Nutritional values
Athletes love low-fat curd cheese and for good reason: because it is low-fat, but at the same time contains a lot of high-quality protein with 13 grams of protein per 100 grams. The milk protein casein is absorbed relatively slowly by the body and keeps us full for a long time. Whey protein, on the other hand, is immediately available and therefore ideal after exercise. The dark chocolate coating contains many secondary plant substances and magnesium that help us to stay relaxed - perfect for stressful holidays!
If you are not a fan of coconut, you can grate 50 grams of white chocolate and fold it into the mousse. You also have a choice of fruit puree: all yellow fruits are suitable.
(Percentage of daily recommendation)
| Calorie | 798 cal. | (38 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 114 g | (76 %) | ||
| Sugar added | 110 g | (440 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,518 mg | (38 %) | ||
| Calcium | 318 mg | (32 %) | ||
| Magnesium | 198 mg | (66 %) | ||
| Iron | 15.5 mg | (103 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 114 g |
Ingredients
- For the eggshells
- 14 ozs Dark couverture chocolate
- For the mousse
- 7 ozs White couverture chocolate
- 3 medium eggs
- 3 Tbsps fine sugar
- 4 ozs Whipped cream
- For the mango puree
- 4 ozs Mangoes
- lemon juice
Preparation steps
For the eggshells, cut dark chocolate into pieces, melt over a hot-water bath and let cool slightly. Inflate 4 balloons to about 3" diameter and tie closed. Wipe balloons with a damp cloth and pat dry. Spread about 1 tablespoon chocolate for bases onto four dessert plates and let dry. Dip bottom 2/3 of balloons into chocolate to coat and set on chocolate bases, holding in place until chocolate is firm and balloons do not tip. Let chocolate dry.
For the mousse, cut white chocolate into pieces, melt over a hot-water bath and let cool slightly. Separate eggs, beat yolks with sugar until frothy and stir in melted chocolate. Beat egg whites until stiff. Beat cream until stiff. Fold about half of the egg whites into egg yolk mixture, then fold in remaining egg whites and cream.
Cut off tops of balloons with a scissors, let out air and gently remove balloons from chocolate shells. Spoon mousse into chocolate shells and refrigerate for about 2 hours.
For the mango puree, shortly before serving, cut mango into pieces and puree. Season mango puree with lemon juice and spoon into chocolate eggshells as "yolks" to serve.
