Easter nest with praline

Ingredients

6 Kit Charlotte ready to fill 

1 bottle of meringue crumble 3 ready to fill chocolates

Praline mousse

170 g pralinoise

3 eggs

20 g butter

1 pinch of salt

Soaking syrup

40 g sugar

40 g water

vanilla extract

Preparation:

Combine the water, sugar and vanilla extract.

Bring to the boil for several minutes.

Allow the syrup to cool, then brush the inside of the charlottes with the syrup.

Melt the praline with the butter in a bain-marie.

Separate the banks of eggs from the yolks.

Add the yolks to the praline and mix well.

Beat the egg whites until stiff with a pinch of salt.

Gently fold the praline into the stiff egg whites.

Pipe the mousse into a piping bag and fill the charlottes.

Place in the fridge for at least 2 hours.

Sprinkle with the 3 chocolate meringue crumble before serving.