Chocolate Easter Bunny with Freeze-Dried Fruit

A delicate chocolate Easter bunny filled with smooth vanilla cream, freeze-dried fruit and a vibrant mango centre. Perfect as an elegant Easter dessert or a premium seasonal treat.

Ingredients

For the chocolate shells

200 g high-quality dark chocolate

Vanilla cream with freeze-dried fruit

300 g white chocolate
100 ml whipping cream
1 tsp vanilla paste
5 tsp freeze-dried fruit powder
(for example strawberry, mango or kiwi)

Mango cream

100 g white chocolate
30 ml whipping cream
2 tsp freeze-dried mango powder

For decoration

pieces of freeze-dried fruit
chocolate seal or edible gold

Instructions

1. Temper the chocolate

Melt the dark chocolate over a bain-marie until it reaches 45–50 °C.
Cool it down while stirring to 27–28 °C, then gently reheat it to a working temperature of 31–32 °C.

2. Make the chocolate shells

Pour the tempered chocolate into an egg or bunny mould.
Tap the mould lightly, then turn it upside down and pour out the excess chocolate so that only a thin shell remains.
Clean the edges with a spatula and place the mould in the fridge for about 15 minutes.

3. Prepare the vanilla cream

Heat the whipping cream with the vanilla paste.
Pour it over the chopped white chocolate and stir until smooth and creamy.
Divide the mixture into three parts and flavour each one with a different freeze-dried fruit powder, such as strawberry, mango or kiwi.
Leave to cool.

4. Prepare the mango cream

Gently heat the whipping cream, then add the white chocolate and stir until smooth.
Mix in the freeze-dried mango powder and leave to cool.

5. Fill the eggs

Carefully remove the chocolate shells from the mould. Properly tempered chocolate should release easily and have a nice glossy finish.
Fill each shell to about two-thirds with the vanilla cream.
Using a piping bag, add the mango cream to the centre to create a “yolk” effect.

6. Chill and assemble

Leave the filled shells to set, ideally overnight in the fridge.
Then join the two halves together to form a complete egg. You can lightly brush the edges with melted chocolate before sealing them.

7. Decorate

Finish with pieces of freeze-dried fruit, a chocolate seal and a touch of edible gold for an elegant final look.