- Melt the milk chocolate and pour the melted chocolate into the egg moulds. Use a brush to spread the melted chocolate over the entire surface of the moulds.
- Place the moulds in the refrigerator for one hour.
- Melt 385 g of white chocolate.
- Once the white chocolate has melted, add 3 tablespoons of Délice à Tartiner Noisettes & Lait.
- Pour the mixture into the egg-shaped moulds, add a handful of chocolate chips and return to the fridge.
- After one hour, check that the shells are well cooled and then remove them from the moulds.
- Melt the remaining 20g of white chocolate, use a toothpick to spread the melted white chocolate around the edges of the shells and stick them together.
Wait a few minutes before serving !
