Easter Cookies stuffed with white chocolate almond mousse

For the chocolate mousse, melt the white chocolate in a double boiler. Allow it to cool to room temperature. Set aside. Whip the cream until it forms stiff peaks. Gradually add it to the white chocolate. Refrigerate for 1 hour.

For the cookie dough, mix all the ingredients in the bowl of your mixer until a dough ball forms. Wrap in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 180°C. Fill the cookie molds with cookie dough and bake for 20-25 minutes. Let cool slightly after taking them out of the oven, then remove from the molds.

To finish, when the cookies have cooled completely, fill a piping bag with a round tip with white chocolate-almond mousse. Add 1 teaspoon of spread on each cookie, followed by the mousse. Sprinkle with dark chocolate shavings, decorate with small eggs, and refrigerate for 1 hour.