Surprise Eggs with Marinated Strawberries

Summary

Ingredients

• 6 piece (s) sweets (surprise eggs)

For the filling:

• 250 g couverture, white
• 2 sheets gelatin OR:
• 5 g aartine
• 2 tablespoon orange liqueur (Cointreau or Grand Marnier) OR:
• 2 tablespoon orange juice
• 1 egg (s), size M
• 250 ml whipped cream

Also:

• 500 g strawberries
• 2 tablespoon sugar, fine
• 2 tablespoon orange juice

For decoration:

• some mint, possibly

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Instructions

1. Unpack the eggs and carefully open along the seam with a sharp knife. Get out a surprise Keep the chocolate egg halves in a cool place until further processing.
2. Now prepare the filling:
3. Roughly chop 180g of the couverture and melt in a water bath.
4. Soak the gelatine in cold water. Warm the liqueur / orange juice slightly and dissolve the squeezed gelatine in it. Mix the gelatine and the liquid couverture quickly with a wooden spoon. Let cool down for about 10 minutes. Meanwhile, briefly beat the egg with 1 tablespoon of water in a hot water bath until foamy (preferably in a beater pan / spherical metal bowl).
5. Now whip the cream until stiff and fold into the couverture mixture together with the egg foam. Cover and leave to stand in a cool place (refrigerator) for two hours.
6. Place the egg halves with the opening facing up on a wire rack. Pour the chocolate mousse into the egg halves using a piping bag with a perforated nozzle and carefully smooth down with a knife (back). Put the halves together, press them down lightly and put them in an egg carton for at least 3, preferably 4 hours.
7. During this time you can easily prepare the side dish: clean the strawberries, wash them and cut them into bite-sized pieces. Mix with the juice and sugar in a bowl and leave to marinate at room temperature. When the eggs are well chilled, melt the remaining couverture. To serve, place the eggs in egg cups and pour 1 teaspoon of liquid couverture over each egg. Decorate with the mint and serve with the marinated strawberries.
8. For vegetarians, simply replace the gelatine with 5g agartine, then heat the liqueur / orange juice with 1-2 tablespoons of additional water and simmer with the agartine for 2 minutes!

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