White chocolate mousse and lemon curd-filled Easter eggs

For the white chocolate mousse, melt the chocolate with a third of the cream over a double boiler until smooth. Allow it to cool for 10 minutes at room temperature.

Whisk the remaining cream until soft peaks form. Gently whisk half of the whipped cream into the melted chocolate mixture until smooth.

Fold in the rest of the whipped cream and transfer the mixture to a piping bag fitted with a large round nozzle.

Remove the tops of each Easter egg and place it upright in a clean egg carton or in some eggcups.

Pipe the mousse mixture into the prepared eggs and refrigerate, 1 hour.

Make a small indent with the back of a teaspoon in the mousse of each Easter egg and fill each one with a teaspoon of lemon curd so that it resembles a soft-boiled egg.

Serve immediately.

TIP: 

The tops of the Easter eggs are best removed by carefully cutting it off with a small sharp serrated knife.

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