Chocolate mousse eggs
50 g, or melts, melted
honeycomb chocolate bar
25 g, (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.