Easter Chocolate Mousse Eggs

In a bowl, combine very hot milk and chocolate, let it sit for a minute until the chocolate melts, then whisk together. The temperature should be 60-65 °C.

Meanwhile, bloom the gelatin in cold water and let it hydrate for 5-10 minutes.

Add the bloomed gelatin to the hot chocolate mixture and stir until fully dissolved.

Whip the heavy cream to soft peaks. Pour the chocolate (cooled down to 30-35 °C) into the whipped cream and gently fold with a spatula from top to bottom until smooth and well combined.

Fill the mold, placing the filling and crunchy pearls right in the center.

Freeze for 5-6 hours, or overnight.

For the glaze, melt the chocolate, stir in the vegetable oil, and add the chopped nuts.