Make holes at the bottom of the eggs with a needle.

Blow into the hole to remove the inside of the egg. Do this into a container.

Once emptied, leave the shells to dry in the oven at 200º for 40-50 minutes.

Melt the bars in a ceramic bowl or in a bain-marie.

Let the chocolate cool, so that it becomes shiny and crunchy.

Add butter. It will make the chocolate easier to handle and adds nutritional value.

Place the shells in the egg carton or on a stand.

Fill the eggs with the chocolate using a funnel or by folding baking paper into a funnel shape. Place in the freezer for a couple of hours.

Remove from the freezer and peel the egg by tapping gently with a spoon.