It's been a very wet weather weekend and here's something fun to do with the kids and to keep them tamed, fed and happy!

We have recently stocked up on these awesome 'tulip' style cupcake cases and look fab with icing. And can be done up some more with sprinkles, flowers, mini hearts, possibilities are endless.

Here are our simple ones from this weekend with lashings of chocolate mousse - I can just imagine them as part of a kid's party. Rainbows  and unicorns, jumping castles, clowns and fairies.

Back to the more G or PG rated delights. 

Saw these online somewhere and thought they were an AWESOME idea. Easter eggs, brownie cupcake, chocolate mousse and old mother hen in a nest. 

Yes, they taste as good as they look and they are perfect after an egg hunt. :)

Happy Easter!

Makes 6 Cups

Ingredients:
200 g good quality dark chocolate
3 eggs, separated
300 mL thickened cream
1 t gelatin, dissolved in 1 T hot water
1 T liquer (optional)

Method:
1. Stir the chocolate, sugar and cream in a heatproof bowl over a saucepan of simmering water until melted. Set aside to cool.
2. Stir the egg yolks, liqueur and gelatine into the cream mixture.
3. Refrigerate for about 20 minutes, until thickened slightly.
4. Use electric beaters to beat the egg whites until firm peaks form.
5. Fold into the cream mixture until evenly combined.
6. Refrigerate for 3 hours until set.