Recipe for Easter Eggs Filled with White Chocolate Mousse and Praline

Start by making the Easter eggs. Melt the dark chocolate in a double boiler. Once melted, pour it into the molds and move them around to ensure the chocolate covers the entire surface. Allow to cool, then add an additional layer using a brush. Let it cool and repeat this step until you achieve a good thickness of chocolate (usually about 4 times).

Once completely cooled, unmold the chocolate shells. Break the top of the shells to create the shape of soft-boiled eggs. Dip one shell in melted chocolate and seal it with another to form an egg. Then adjust the egg to smooth the broken edge.

For the white chocolate mousse. Melt the chocolate in a double boiler, making sure to stir well to prevent the chocolate from seizing. Whip the egg whites until stiff peaks form. Whip the cream until it forms stiff peaks (Place the bowl, the beaters, and the cream in the freezer for 30 minutes before whipping the cream). Once the cream is well whipped, add the powdered sugar and whip again. Incorporate the chocolate into the whipped cream and whisk. Then add the egg whites and whisk. Place in the refrigerator for at least 3 hours. Do the same with the praline chocolate.

To finish, take the two mousses and pour them randomly into the chocolate eggs, and it's ready!!!