Easter Nest Recipe with Madeleines and a Heart of Chocolate Mousse

Break the chocolate into pieces. Melt the chocolate over low heat, stirring gently at regular intervals. Meanwhile, separate the egg whites from the yolks.

Beat the egg whites until stiff with a pinch of salt. Then pour two-thirds of the melted chocolate over the egg yolks and reserve the remaining third. Mix vigorously to obtain a smooth mixture.

Gently fold in the whipped egg whites and place the mousse in the refrigerator for at least one hour. At the time of serving, on a large plate, create a crown shape with the madeleines, slightly overlapping them.

Place the mousse in the center of the madeleine nest, then decorate with some pretty Easter eggs. Pour a third of the remaining chocolate into the piping bag and create long chocolate spaghetti for decoration.

Tip: Add orange zest to your chocolate mousse for a delightful hint of bitterness!