Bring 1/3 cup (80 ml) of heavy cream to a simmer.
In another small pan, beat the egg yolks with the sugar until light and fluffy. I use an electric mixer to make it faster but a regular whisk will do the job.
Gradually add the hot whipping cream.
Cook over medium heat while stirring, for about 2 to 3 minutes, until the mixture thickens.
Pour the hot mixture into a bowl with the white chocolate chips. Stir until smooth.
If the white chocolate doesn’t melt completely, place the bowl in the microwave for 10 seconds or so. Mix again.
Whip half cup of heavy cream to stiff peaks. Gradually fold into the white chocolate mix.
Refrigerate until set, for at least one hour.
For the chocolate eggs:
Line a baking sheet with parchment paper.
Wash well the balloons and inflate to a small size (about the size of a large egg).
Melt the chocolate in the microwave, set at high for 30 seconds.
Check, stir and add 30 more seconds if needed, until all melted and smooth.
Let the chocolate cool down one minute or two. If too hot the balloons will pop!
Dip the balloons in the melted chocolate and make it go up on the sides You can do an even edge on top. Or up on four sides to make it look like the petals of a tulip.
Let the extra chocolate drip back in the bowl.
Set the balloons onto parchment paper. You want some extra chocolate on the bottom which will make a base for the cups.
Refrigerate for about 10-15 minutes until set (or freeze for about 5 minutes).
Pop the balloons with a needle or scissors, and gently remove the balloon from the chocolate.
IF this happens:
It means you need to refrigerate for longer.
If this happens, and you can’t pull the balloon off the chocolate:
Do NOT pull too hard, or you’ll break the chocolate.
Let the egg sit at room temperature for a few minutes, and the balloon will easily come off.
Fill with chocolate mousse and top with a raspberry.
Keep refrigerated until ready to serve.