What's better than serving a nice all-chocolate surprise? The effect you will get will be truly
amazing: a graceful and perfect dessert to celebrate Easter and bring a touch of joy.
In a saucepan, bring the cream to a boil together with the coffee. When it is boiling, turn off, then pour in the chopped chocolate and stir until the chocolate is well blended. Add the lightly beaten egg yolks together
with the icing sugar and sifted cocoa, then mix well. Keep aside.
To prepare the eggs: with a sharp knife cut the top of each discarded egg by cutting the chocolate in a zigzag, just as if it were a soft-boiled egg, and discard the surprise. Take the chocolate cream again, pour it into a pastry bag and stuff the eggs. Leave to rest in the fridge for at least half an hour.
Take back the eggs. Cut the chocolate into flakes and sprinkle it over the chocolate cream. Place each egg in an egg cup and serve immediately.