Thursday 12 March 2015

Eric Landlard's Peanut Butter and Chocolate Egg Cups recipe.

Serves 4

* 125g Dark Chocolate (70%)
* 30g Peanut Butter (smooth)
* 3 The Happy Egg Co. eggs (large) - separated
* 50g Golden caster sugar
* 100g Dark chocolate – melted
* 25g Salted peanuts – chopped
* Colourful sugar strands or edible confetti

1. Melt the chocolate gently on a bain marie, then add the peanut butter, the sugar and the 3 egg yolks. Stir gently until smooth.

2. In a separate bowl, using an electric hand whisk beat the egg whites until they form a stiff peak.

3. Gently fold the egg whites into the chocolate mixture and transfer into a clean bowl. Cover with kitchen film and place in the fridge to set for a minimum of 3 hours, or even overnight.

4. When the mousse mixture is firm, transfer into a piping bag and pip into large egg cups. Pile high and using a small palette knife or knife, shape it in an egg shape (you can use egg shaped moulds for ease if you prefer).
5. Place in the fridge to reset again for a couple of hours.

6. Melt the remaining chocolate  (100g) on a bain marie – once melted leave to cool.

7. Once completely cool, drizzle the melted chocolate over the top of your mousse eggs and sprinkle the sugar strands and chopped peanuts over the top for added crunch and decoration!

8. Serve and enjoy.

This delicious recipe was created by celebrity chef Eric Lanlard, and made using Happy Egg Co. eggs. The Happy Egg Co. are committed to providing the highest possible standard of welfare for their hens, with the belief that tastier eggs are laid by happier hens.

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Happy Easter!


  1. I do like the sound of these....Very cute too x

    1. They do sound very yummy. You'll have to tell me what you thought of them if you decide to try the recipe out x