Use milk or white chocolate melts to create different coloured eggshells.
- 50 g dark chocolate, or melts, melted
- 2 serve(s) Chocolate mousse, diet, (2 x 62g tubs)
- 25 g honeycomb chocolate bar, (1/2 bar), finely chopped
For eggshells, place a spoonful of melted dark chocolate into each hole of a 4-hole, 8cm x 5cm Easter egg mould and, using the back of a spoon or small clean brush, spread to coat thinly. Refrigerate to set hard.
Meanwhile, stir mousse until smooth. Carefully turn eggshells out onto a tray. Spoon or pipe mousse into the half eggshells. Sprinkle with chopped bar and serve.