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Easter Egg Trio filled with Mousse

Desserts A- A+

Preparation Time: MEDIUM
Serves: 4


  • Chocolate mousse
  • 6 Un Eggs
  • 200g Chocolate Bar
  • 50ml Gallo Late Harvest Extra Virgin Olive Oil
  • 150g Sugar
  • Caramel mousse
  • 1 dl Condensed milk
  • 1 dl Fresh cream
  • Mango mousse
  • 100g Mango pulp
  • 1 dl Fresh cream
  • 10 ml Gallo rasberry vinegar

Chocolate Mousse: Melt the chocolate bars with Gallo Late Harvest Olive Oil in microwave oven or bain m arie.
Beat the egg yolks with half the sugar, add the molten chocolate, beating until texture is homogenized.
Whisk the egg whites until fluffy adding at the end the rest of the sugar.
Fold the molten chocolate into the egg whites until it change to a chocolate color.
Caramel mousse: Whisk the cream until fluffy and then mix in the condensed milk.
Mango mousse:Whisk the cream until fluffy and then add the mango pulp.
Open chocolate easter eggs and fill with the mousse. Decorate

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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