Recipe for Chocolate Easter Eggs with Spreadable Cream

Place a sheet of parchment paper on a baking tray.

Blend the cookies.

In a large bowl, mix them into the spread until you achieve a smooth dough.

Using two spoons, form balls and shape them into the form of eggs or chicks.

Place them on the tray and put everything in the freezer for 15 to 30 minutes.

In a saucepan, bring the liquid cream to a boil, add the chopped white chocolate, let it melt, then stir.

To finish, decorate the eggs with the white chocolate ganache, the pastry pen, or the mini decorations by sticking them on with beaten egg white.