Wat als Pasen voorbij is en je hebt een hele berg paaseitjes die nog lang niet opgegeten zullen worden. Geen idee wat ermee te doen? Probeer dan eens dit recept uit om de lekkernijen niet verloren te laten gaan!


- 300 g pure chocolade (min. 70%
- cacaobestanddelen), fijngehakt
- 80 g butter, melted
- 8 free range eggs, separated
- 100 g caster sugar
- 300 ml red wine


- To make the mousse, place a heatproof bowl over a pan of simmering water - do not let the bottom of the bowl touch the water. Add the chocolate and butter and stir until melted. Carefully remove the bowl from the pan and set aside.

- Put another heatproof bowl over the pan of water and whisk together the egg yolks and sugar until pale and thick. Remove the pan from the heat and keep the bowl in it.

- In a large bowl, beat the egg whites with an electric hand whisk on high speed until soft peaks form when the whisk is removed.

- Take 12 serving glasses, crumble half a macaroon into each glass and drizzle with 25 ml of the red wine.

- Beat the hot chocolate mixture through the egg yolk and sugar until well blended. Remove the bowl from the pan and gently spatulate in the egg whites, spoon by spoon, until they are completely incorporated into the mixture.

- Fill the glasses with the chocolate mousse. Place in the refrigerator for two hours or until the mousse has solidified and serve.