Chocolate Easter eggs

1.  Make a 1 cm diameter hole at the base of each egg. Drill the other end with a pin. Blow through the small hole to empty the eggs. Collect two yolks. Wash the empty shells and place in egg cups.

2.  Break the chocolate into pieces in a pan and add 4 tablespoons of water. Melt over low heat, stirring until smooth. Off the heat, add the two egg yolks, icing sugar and butter cut into pieces Mix.

3.  Close the pinhole with a piece of aluminum foil. Pour the mixture into the larger hole of the shells. Refrigerate for 3 hours. Before serving, sprinkle with granulated sugar.

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