Recipe Method

1. Cut off the top third from the pointed end of each egg.   Position each rounded base piece into individual eggcups.
2. Break up the chocolate into a bowl set snugly above a large bowl third-filled with boiling water. Set aside for the chocolate to melt gently in this heat.
3. Lift the bowl away and gradually stir in the sour cream to achieve a glossy smooth mixture.
4. Pour equally between the 6 egg cups to fill each one, and refrigerate in the original egg tray.
5. For serving, position a yellow sweet in the centre to represent an egg yolk, and tilt the smaller egg lid pieces at a jaunty angle on each base.