Prep: 15 mins + chill overnight | Cook: 5 mins | Serves: 9

Ingredients

100g 70% cocoa dark chocolate, chopped
6 EQUAL SACHETS (or ¼ cup EQUAL SPOONFUL)
1 Tbsp. dutch cocoa powder
1 Tbsp. milk
½ cup thickened cream
½ cup natural and sweet greek-style yoghurt
9 x 17g medium hollow easter eggs, tops removed and reserved

Method

1. Put chocolate into a large heatproof bowl over a saucepan of simmering water. Stir occasionally until almost smooth, then set aside to cool to room temperature.

2. Meanwhile, put EQUAL, cocoa and milk into a large bowl and mix to form a paste. Add cream and yoghurt, then beat with electric hand beaters until soft peaks form.

3. Fold a large spoonful of the yoghurt into the cooled chocolate, then return to the remaining yoghurt. Beat using electric hand beaters until soft peaks form.

4. Immediately spoon mousse into a piping bag or snap-lock bag and pipe into chocolate eggs. Refrigerate for 4 hours or overnight. Serve topped with reserved free-range egg tops.