It wouldn't be Easter in Domestic Sluttery HQ without a ludicrous themed recipe from us. Last year, I brought you Creme Egg Surprise Cupcakes (look at that photo! Taken in the sunshine! Sob). This year, it's dippy egg and soldiers - made of chocolate mousse, mango coulis, and shortbread biscuits. As well as being seriously easy, it's also deeply comforting to eat and better suited to this endless winter. The mango cuts through the mousse to add a fresh, sharp note.
The mousse is adapted from Nigella's recipe and uses marshmallows rather than egg whites. It sets faster, there's no raw egg in the mix, and no need to spend ages separating and whipping eggs. I've used shortbread biscuits as the 'toast' for dipping - feel free to make your own, but I bought a packet and feel no shame.
Dippy Egg and Soldiers (serves 2)
You will need:
For the white chocolate mousse
- 75g mini marshmallows
- 125g white chocolate, chopped into small pieces
- 30ml boiling water
- 150ml double cream
- 1/2 tsp vanilla essence
- 1 mango, cubed
- Packet of shortbread biscuits, opened
- Start with the white chocolate mousse. Put the marshmallows, chocolate and boiling water into a heavy saucepan and melt over a low heat, stirring occasionally. Once it's melted, take it off the heat.
- Whip the double cream with the vanilla until it thickens. Fold it into the cooling chocolate mix until smooth. Divide the mousse between two tumblers and pop into the fridge to set.
- To make the coulis, put the mango pieces in a saucepan with a splash of water and gently heat until they're very soft. Squish them through a sieve to make a smooth coulis.
- Assemble your pudding by making a small hollow in the top of the mousse (insert teaspoon, remove mousse, insert spoon into mouth) and drizzling on the mango coulis.
- Serve with some biscuits on the side for dipping.