- Prep Time:30m
- Cook Time:10m
- Total Time:1h
- Serves: 8
- Yield: 8 'eggs'
For the 'egg' shells
- 1 c white chocolate
For the coconut jelly 'egg white'
- 2/3 c canned coconut milk
- 2/3 c water
- 1 tsp. agar agar powder
- 4 tbsp. sugar
For the mango jelly 'yolk'
- 36 g ripe mango flesh
- 3 1/2 tbsp. water
- 1/8 tsp. agar agar powder
- 2 tsp. sugar
Make the 'egg' shells
- Temper the white chocolate (link to instructions in post above). Spoon a little of the chocolate into each egg mold and swivel till it's coated completely. Refrigerate till the shells harden.
- Remove the chocolate shells from their mold and freeze.
Make the coconut jelly
- Combine water, agar and sugar in a small saucepan and bring to a boil. Add the coconut milk, stir well and let it come back to a boil. When it begins to boil, remove from heat.
- Pour the coconut jelly mixture into the egg molds (same one used to make the shells), but only fill 3/4th of the way.
- Refrigerate until it sets firm. Remove the coconut jelly from the mold.
Fashion the egg
- Place each coconut jelly into an egg shell. Trim off any jelly that doesn't fit into the shell. Pair up jelly and shell together.
- Using a melon baller, scoop up a bit of the coconut jelly to make room for the yolk. Place the coconut jelly back into the mold (keep track of egg and shell).
Make the mango 'yolk'
- Puree the mango with 1/2 tbsp water. Set aside.
- Combine remaining water, agar and sugar in a small saucepan and bring to a boil. Add the mango puree and let it come back to a boil. When it begins to boil, remove from heat.
- Spoon this mango jelly into the yolk hole in the coconut jelly. Refrigerate until set.
- Melt the remaining white chocolate. You don't have to temper it.
- Place the coconut mango jelly 'egg' into the shell you paired it with. Use a spatula to seal the egg+shell with the melted white chocolate.
- Refrigerate until the chocolate hardens. Serve chilled.