Easter is a great excuse to bake something sweet, whether you’re hosting brunch, filling baskets, or just treating yourself.

The recipe calls for two types of white chocolate. The first, used in the mousse, is “real” white chocolate – often labelled as couverture. It’s made with cocoa butter and the packaging ...

Carefully cut the pie into 8 or 10 slices before garnishing. Using a vegetable peeler, shave enough white chocolate curls to cover the pastry cream. Dust the top with cocoa powder.

This unbelievably easy chocolate mousse is nearly as simple as making whipped cream — no eggs required. Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author.

Fold into the chocolate and egg white mixture. Spoon the mousse into a disposable piping bag and pipe into the cake lined rings, until the mousse comes three-quarters of the way up the sponge.