These little Easter eggs will surprise you with their originality and taste but even more with their simplicity. Make your homemade Easter chocolates.
Melt the white chocolate with the milk using a double boiler.
Separate the egg whites from the yolks.
When the chocolate is melted, mix it with the egg yolks.
Whip the egg whites until stiff peaks form. Gently fold the egg whites into the egg yolk-white chocolate mixture.
Gently cut the tip of the eggs with a knife.
Place the white chocolate mousse into the eggs.
Refrigerate for at least 3 hours.
To finish, at the time of serving, add mango puree to the eggs. Serve in an egg carton.
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