Eric Lanlard’s Peanut Butter & Chocolate Egg Cups

Looking for a yummy Eater treat? Then why not try these devilish Peanut Butter & Chocolate Egg Cups made by celebrity chef Eric Lanlard using Happy egg co. eggs



  • 125g dark chocolate (70%)
  • 30g peanut butter (smooth)
  • 3 large the happy egg co. eggs, separated
  • 50g golden caster sugar
  • 100g dark chocolate, melted
  • 25g salted peanuts, chopped
  • Colourful sugar strands or confetti’s
  1. Melt the chocolate gently on a bain marie, then add the peanut butter, the sugar and the three 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 three hours, or even overnight
  4. When the mousse mixture is firm, transfer into a piping bag and pipe into large egg cup. Pile high and using a small palette knife or knife, shape it in an egg shape (you can use egg shaped moulds, for ease!)
  5. Place in the fridge to reset again for a couple of hours
  6. Melt the remaining chocolate on a bain marie – once melted, leave to cool
  7. Once completely cool, drizzle the melted chocolate over the top of your mousse egg and sprinkle the sugar strands and chopped peanuts over the top for added crunch and decoration
  8. Serve and enjoy!



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