Hidden Easter Bunny Chocolate and Matcha Mousse Cups
You'll just want to dig into these delightfully delicious 3 layer chocolate mousse cups this Easter season! With a caramelised white chocolate, coconut and matcha soil crumble sitting on top of a fluffy dark chocolate mousse and a delicate matcha spinach cake, these multi-layered dessert cups are an absolute treat. Decorated with festive treats and a hidden bunny rabbit, Easter has never looked so dream-worthy.
Ingredients
Matcha Spinach Cake
- 5 eggs, seperated into yolks and whites room temp
- 170 g caster sugar
- 15 g matcha powder
- 35 g spinach powder or cocoa powder
Dark Chocolate Mousse
- 2 gelatine sheets*
- 300 ml whole milk
- 300 g dark chocolate 70%, roughly chopped
- 440 ml cream
Matcha Soil Crumble
- 70 g salted butter or unsalted with 1 tsp salt
- 50 g caster sugar
- 50 g plain flour
- 20 g coconut flour
- 15 g matcha powder
- 20 g desiccated or thread coconut
- 100 g white chocolate broken into blocks
- 30 g pistachios roughly chopped
Assembly
- 50 g white chocolate broken into blocks
- pink/ red food colouring
- edible greens such as microgreens and thyme
- mini easter eggs
Instructions
Matcha Spinach Cake
- Preheat your oven to bake at 200°C.
- Whisk together egg yolks and half the sugar in a medium bowl until pale and fluffy, around 4-5 minutes.
- Using a hand mixer or stand mixer with the whisk attachment on medium-high speed, whisk the egg whites until foamy. Gradually add the remaining sugar and whisk to stiff peaks.
- Add ⅓ of the egg whites into the yolks, then sift in the matcha and spinach powder and fold until almost combined. Gently fold in the rest of the egg whites until mostly combined (a few bits of egg white remaining are fine).
- Transfer the mixture onto a lined baking tray and gently spread it into an even layer with a spatula, being careful not to knock out too much air.
- Bake until it bounces back when touched in the centre, the top is browned and a skewer inserted into the centre comes out clean, around 8-10 minutes. Set aside and allow to cool for 1 hour.
- Once cooled, turn the cake upside down onto a piece of baking paper. Peel the baking paper off the top of the cake and cut out circles to fit the bottom of your desired glasses. Place the cake into each glass and set it aside while you make the mousse.Save the rest of the cake scraps for decorating the top of your chocolate mousse cups.
Dark Chocolate Mousse
- In a heatproof jug, microwave milk until steaming hot, about 1 minute on 100% power. Meanwhile, add the chocolate to a large bowl.
- Pour the hot milk over the chocolate and whisk together until the chocolate has melted and no lumps remain. Use a hand blender to emulsify the mixture until silky smooth and shiny.
- Soak the gelatine sheets until softened, for about 30 secs - 1 min and squeeze out the excess water. Add the softened gelatine into the chocolate mixture and whisk until fully dissolved.
- Set aside to cool to room temperature (between 32°C-35°C). Meanwhile, beat the cream to stiff peaks.
- Once the chocolate has reached room temperature, gently fold in ⅓ of the whipped cream until almost combined. Add in the rest of the cream and stir until just incorporated. The mixture should be runny and smooth.
- Pour the chocolate mousse into the dessert cups on top of the matcha cake. Chill in the fridge for 1-2 hours or until set.
Matcha Soil Crumble
- Preheat your oven to bake at 170°C
- Combine butter, sugar, flour, coconut flour and matcha in a medium bowl until it starts to form a dough. Use your hands to press it together and then roll the dough between 2 sheets of baking paper with a rolling pin until about 1cm thick. Bake for 8-10 minutes or until the dough is firm to the touch and cooked through.
- Cool for 1 hour before crumbling the mixture to a fine crumb.
- Spread coconut on a small lined baking tray and toast in the oven until lightly golden, about 5 minutes. Stir halfway through to ensure even cooking. Allow to cool to room temperature
- Place white chocolate in the centre of a lined baking tray and bake in the oven until deep golden brown, about 10-12 minutes. Note: it will continue to cook after it has come out of the oven. White chocolate also tends to burn easily so keep an eye on it.
- While still hot use a fork to break up the white chocolate into a fine crumb. Set aside and cool to room temperature.
- In a small bowl mix together the crumbled matcha mix, caramelised white chocolate crumb, toasted coconut and pistachios.
Assembly
- Melt white chocolate in a small heatproof bowl in a medium bowl of hot water. Reserve ⅓ of the chocolate and transfer the rest into a piping bag. Pipe 8-10 pairs of bunny ears onto a lined baking tray, one for each of your mousse cups.
- Colour the reserved white chocolate with pink or red food colouring and transfer it to a piping bag. Pipe the inner parts of the bunny ears. Chill in the fridge to set.
- Top each chocolate mousse cup with matcha soil crumble.
- Tear off pieces of reserved matcha cake and add on top of the soil.
- Insert bunny ears into the dessert cups, then add on a few Easter eggs.
- Garnish with edible greens and enjoy to your heart's content!
Notes
*4.6g (2 tsp) gelatine powder dissolved in 30ml (2Tbsp) water can replace the gelatine sheets in the chocolate mousse mixture.