Decadent Easy-to-Make Pineapple Mousse in Chocolate Eggs

Updated on April 21, 2017

This is a Beginner Recipe

This is so simple to make that even a beginner can make it. The hardest part is finding the hollow chocolate eggs. The recipe is inspired by the fresh, summery taste of pineapple and, of course, chocolate. You can dress this up all kinds of ways, like with sprinkles, sitting in a long thread coconut nest, more whipped cream, a raspberry drizzle, or even a dash of white rum for the grown-ups. Pina colada is one of my favorites. Combine it with chocolate, and it's over the top!

Since this is a beginner recipe, I have not embellished the chocolate eggs, but if I was serving them at a dinner party, I would decorate the eggs with frosting, modeling chocolate, or rolled buttercream. Whichever way you do it, they are delicious.

Cook Time

Prep time: 20 min
Cook time: 4 hours
Ready in: 4 hours 20 min
Yields: Two Large Eggs Filled With Pineapple Mousse
Pineapple mousse in a chocolate egg
Pineapple mousse in a chocolate egg | Source

This Recipe Also Makes 12 x 17 gm Eggs Filled With Pineapple Mousse

Delicious pineapple mousse in a milk chocolate hollow egg
Delicious pineapple mousse in a milk chocolate hollow egg | Source

Tips and Tricks for Making Pineapple Mousse Chocolate Eggs

  • Very gently create a hole in the top of the egg. There are two ways to do it. The first way is to make a small hole just big enough to get the pineapple mousse inside. You can do it with a sharp knife, twirling the point into the top of the egg. The second is to make a larger hole so it looks like you have taken the top off a boiled egg.You can use the sharp knife to carefully twist a hole in the top then break off small pieces with your fingers until you get the effect you want. Both work. Sometimes you can score the egg halfway around or along the seam and use half an egg for the dessert.
  • To get the pineapple mousse into the chocolate egg, scoop it into a plastic bag, cut a small opening in one corner and squeeze the mousse into the egg until it is full. You can also use a piping nozzle if you want to get fancy.
  • Be sure the pineapple mousse mixture is cold, but not fully set before you put it in the egg so it doesn't melt the egg.
  • Do not use fresh pineapple for this recipe as an enzyme in the pineapple will prevent the gelatin from setting.

Ingredients

  • 1 envelope unflavored gelatin
  • 4 tablespoons crushed pineapple, canned
  • 3 tablespoons pineapple juice
  • 2 tablespoons water
  • 2 teaspoons lemon juice, freshly squeezed
  • 1 1/2 teaspoons lemon zest, grated
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla
  • 2 hollow chocolate eggs, 56 gm each

Tools and Equipment Needed

  • a fine grater
  • a lemon squeezer
  • a glass measuring cup
  • a kitchen teaspoon
  • a tablespoon measure
  • a teaspoon measure
  • a half teaspoon measure
  • a small sharp knife
  • a small pot
  • a small bowl
  • a dessert bowl to sit the egg in
  • a small food processor or Nutribullet
  • an egg beater, whisk or electric mixer

  1. Measure 3 tablespoons of pineapple juice from the can into a saucepan. Add lemon juice, water and lemon peel.
  2. Sprinkle the gelatin over the liquids in the pan and stir well.
  3. Let rest until gelatin becomes thick.
  4. Put the pan over low heat and stir until gelatin is dissolved and the liquid is clear. Remove from heat and let cool slightly.
  5. When cool add the gelatin mixture to the pineapple and process in a Nutribullet or small food processor until smooth.
  6. Refrigerate the mixture until it is starting to get thick.
  7. Beat the whipping cream with the vanilla until stiff peaks form then fold in the pineapple mixture until well blended. Spoon or squeeze from a plastic bag into chocolate easter eggs and refrigerate until well chilled, about 4 hours or overnight.
  8. Garnish, serve and enjoy

Step 1 Put all the Liquids and the Lemon Zest Into a Small Pot

the pineapple juice, water, lemon juice and lemon zest in a small pot
the pineapple juice, water, lemon juice and lemon zest in a small pot | Source

Step 2 Sprinkle the Gelatin Into the Liquids and Stir Well

Pouring the gelatin powder into the juice mixture
Pouring the gelatin powder into the juice mixture | Source
now mix the gelatin in
now mix the gelatin in | Source

Step 3 Let the Gelatin sit Until it is Very Thick

Very thick gelatin
Very thick gelatin | Source

Step 4

Put the pan over low heat and stir until gelatin is dissolved. Remove from heat and let cool slightly.

Step 5 When Cool add the Gelatin Mixture to the Pineapple and Process in a Nutribullet or Small Food Processor Until Smooth.

Pineapple in the Nutribullet
Pineapple in the Nutribullet | Source
Pouring the gelatin mixture into the Nutribullet
Pouring the gelatin mixture into the Nutribullet | Source

Step 6

Refrigerate the mixture until it is starting to get thick.

Step 7 Whip the Whipping Cream Until it is Stiff, Then add the Gelatin Mixture

Gently mix everything together
Gently mix everything together | Source
Pineapple Mousse is ready to put into the eggs.
Pineapple Mousse is ready to put into the eggs. | Source

Use a Sharp Pointed Knife to Drill a Small Hole in the top of the egg, Making the Hole Bigger by Rotating the Knife

A hole in the top of the egg
A hole in the top of the egg | Source

Fill the Small Eggs With A Plastic Bag With the Corner Cut

Makes 12 x 17 gm eggs
Makes 12 x 17 gm eggs | Source
Yum! Pineapple Mousse in a chocolate egg.
Yum! Pineapple Mousse in a chocolate egg. | Source

Step 7 Using a Piping Bag to put the Pineapple Mousse Into the Egg

Getting ready to fill the chocolate egg.
Getting ready to fill the chocolate egg. | Source

Step 8 Garnish, Serve and Enjoy

Ready to eat
Ready to eat | Source

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Nutrition Facts
Serving size: 1 Filled chocolate egg
Calories 290
Calories from Fat216
% Daily Value *
Fat 24 g37%
Carbohydrates 14 g5%
Sugar 12 g
Protein 6 g12%
Sodium 63 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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    • Spanish Food profile image

      Lena Durante 8 months ago from San Francisco Bay Area

      What a cute idea! I love how you've combined a homemade element with a store-bought chocolate egg so that even a novice in the kitchen can make a really impressive dessert.

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