Preparation time 60 minutes and cooking time as required
800 g of chopped dark (or milk or white) chocolate
4 teaspoons chocolate spread
12 small pieces of "colomba" easter cake
Melt the chocolate.
Lay the mould on a flat plate, then fill the shapes with the melted chocolate.
Chill in the fridge for 8/10 minutes. Meanwhile, prepare a tray to collect the chocolate.
Turn the mould upside down onto the tray to empty out the shapes, leaving you with thin chocolate egg shells.
Place in the refrigerator for a few minutes and in the meantime heat the chocolate again for a few seconds to melt it.
Pour it into the shapes and, after 2-4 minutes in the fridge, empty the shapes again. This produces eggs that are thick enough to be turned out without breaking. Leave to set in the fridge for around 60 minutes. Turn out gently.
Fill one half of the eggs with a teaspoon of chocolate spread and add 2-3 pieces of colomba.
Heat a small oven tray in the oven at 50°C, lay the empty halves of the eggs on it and wait a few seconds until the rims just begin to melt, then attach them immediately to the other halves.