Easter-Style Chocolate Mousse Recipe

Crack the top of each egg by tapping with a knife. Empty the eggs. Clean the shells well and let them dry.

In a mixing bowl, melt the chocolate and butter in pieces for 3 minutes at 350 watts. Stir. Heat again for 30 seconds at 350 watts if needed.

Add the egg yolks while mixing. Whip the egg whites until stiff. Gently fold in one third of the egg whites with a spatula, then add the rest all at once, lifting the mixture from bottom to top to distribute the chocolate without deflating the egg whites.

Finally, put the mousse into each shell using a piping bag. Leave it in the refrigerator for at least 1 hour. To finish, decorate with meringues shaped like rabbits...