Recipe for Chocolate Eggs filled with Lemon Cream

Preparation of the lemon cream: Soak the gelatin in water. Beat the eggs with the sugar and lemon juice. Add the drained gelatin and heat the mixture. Bring it to 85°C. Remove from heat and let the mixture cool to 45°C. Then gradually add the butter cut into small pieces using a blender. Let it rest in the refrigerator for at least one hour.

To finish Preparation of the small chocolates: Melt the chocolate in a double boiler. Using a brush, fill the cavities of a silicone mold of this type. Let set in the freezer. Fill each chocolate shell with lemon cream and seal the shells together with a bit of melted chocolate. It's ready, and enjoy!