Making sugarfree chocolate easter eggs

Start by making the chocolate Easter eggs first. Melt the Steviala Dark Chocolate Melties using the au-bain marie method. Fill a small pan with a layer of water and place a heat-resistant dish on top. Make sure the bowl does not touch the water. Then turn the heat to medium and add the Dark Chocolate Melties to the bowl. Let the chocolate melt slowly. Then divide the chocolate in the silicone Easter egg mold and let it harden in the fridge. Then you can continue with these delicious sugarfree filled Easter eggs.

Making sugarfree strawberry mousse

In the meantime, you can get started with the sugar-free strawberry mousse. First, puree the strawberries into a smooth sauce. Then whip the cream until stiff with an electric hand mixer. Then add the cream cheese and beat further. Meanwhile, soak the gelatine sheet in a bowl of cold water. This is so that the mousse stays firm. Then add the strawberry puree, Steviala Supreme Strawberry, Frost, the vanilla extract and lemon juice to the whipped cream and beat until a stiff mousse. Melt the half gelatin sheet in a pan with 2 tablespoons of water and add this to the sugar-free strawberry mousse. Mix well again for about 5 minutes and then fill a piping bag with the strawberry mousse. Then put it in the fridge for at least 30 minutes.

Finally, fill half of the chocolate Easter eggs with the strawberry mousse. Finally, top it off with fresh strawberries and enjoy!