Filled Easter Eggs
These filled Easter eggs seem to be everywhere this year, but with some them topping 800 calories, this low calorie version is the perfect alternative!
Super simple to make and guilt-free, name a better combo.
These easily serve two or treat yourself to a moreish treat this Easter, you deserve it!
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 242
- % Daily Value *
- Total Fat 12.3g19%
- Total Carbohydrate 26.5g9%
- Dietary Fiber 1.9g8%
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields2 ServingsCategoryDessert
0.50 small white chocolate Easter egg (I used Milkybar)
1 egg white
40 g dark chocolate
0.50 tbsp sugar
0.50 tbsp cocoa powder
0.25 tsp vanilla extract
25 g 0% fat Greek yoghurt
1
To make the filling, whisk the egg whites until soft peaks form.
Gently beat in the sugar until the mixture is thick and glossy.
2
Roughly chop the chocolate into pieces and place in a bowl over a pot of simmering water.
Mix the cocoa powder and vanilla extract with 1 tbsp of water to form a paste and pour on top of the melting chocolate.
Slowly mix as the chocolate melts.
3
Once the chocolate has melted completely, stir in 1 tbsp of warm water. This will thin out the chocolate. Set aside to cool a little.
Once slightly cooled, mix in the Greek yoghurt.
4
Fold in 1/3 of the egg mixture into the chocolate gently. It is essential that you don't overmix, as you'll lose that "mousey" texture.
Continuing folding in the rest of the egg whites until all incorporated.
5
Now spoon the mixture into the chocolate egg and place in the fridge until the mousse is set.
Decorate with chocolate shavings, cream, or simply enjoy as is!
Ingredients
0.50 small white chocolate Easter egg (I used Milkybar)
1 egg white
40 g dark chocolate
0.50 tbsp sugar
0.50 tbsp cocoa powder
0.25 tsp vanilla extract
25 g 0% fat Greek yoghurt
Directions
1
To make the filling, whisk the egg whites until soft peaks form.
Gently beat in the sugar until the mixture is thick and glossy.
2
Roughly chop the chocolate into pieces and place in a bowl over a pot of simmering water.
Mix the cocoa powder and vanilla extract with 1 tbsp of water to form a paste and pour on top of the melting chocolate.
Slowly mix as the chocolate melts.
3
Once the chocolate has melted completely, stir in 1 tbsp of warm water. This will thin out the chocolate. Set aside to cool a little.
Once slightly cooled, mix in the Greek yoghurt.
4
Fold in 1/3 of the egg mixture into the chocolate gently. It is essential that you don't overmix, as you'll lose that "mousey" texture.
Continuing folding in the rest of the egg whites until all incorporated.
5
Now spoon the mixture into the chocolate egg and place in the fridge until the mousse is set.
Decorate with chocolate shavings, cream, or simply enjoy as is!