RECIPE OF THE MONTH | April 2026
'Extra Easter Chocolate' Mousse
Serves: 4 | Preparation: 20 minutes | Chill Time: 2-3 hours
Our Extra Easter Chocolate Mousse is a decadent seasonal treat for April’s recipe of the month. Perfect for using up leftover chocolate. Light, creamy and full of rich chocolate flavour, it’s an easy yet indulgent dessert to enjoy over the Easter weekend.
Ingredients
200g leftover Easter chocolate
(any mix: milk, dark, even a bit of
white)
3 large Penllyn Estate Eggs
(separated)
25g Ty Tanglwyst Butter
2 tbsp sugar
1 tsp vanilla extract (optional)
Pinch of salt
Optional toppings:
Crushed mini eggs
Whipped cream
Chocolate shavings
Leftover Easter sweets
Method
1. Break your Easter chocolate into pieces (mixing types is fine). Melt gently with the butter in a bowl over simmering water or in short microwave bursts, stirring continuously until smooth and then set aside to cool.
2. Separate egg whites and yolks into two bowls.
3. Stir the egg yolks into the melted chocolate mixture.
4. Add a pinch of salt to the egg whites. Whisk until soft peaks form, then gradually add sugar and whisk to stiff peaks.
5. Add a spoonful of egg whites into the chocolate to loosen it and then gradually fold in the rest (be very gentle as this keeps it light and fluffy)
6. Spoon into glasses or ramekins.
7. Chill in the fridge for at least 2 hours (overnight is even better)
8. Finish with your chosen toppings and enjoy!
