Steps

1. Pour raspberry purée and sugar into a saucepan and heat it to 80℃. Mix in 1g of melted gelatine until it dissolves. Put the mixture in the freezer for 4 hours.

2. Heat the dark chocolate bar in a double boiler to 40℃, then let it cool down to 26℃ before reheating it to 30℃. Coat the egg mould with melted chocolate and let it sit in room temperature for an hour to set.

3. Pour milk, whipping cream (80g) and milk chocolate into another saucepan. Heat it to 70℃ and mix in the rest of the sheet gelatine (2g).

4. Whisk the rest of the whipping cream (80g) until whipped, then pour the liquid from Step 3 into the bowl until evenly mixed.

5. Put the chocolate mousse into the egg mould from Step 2, then place the raspberry purée from Step 1 in the mould as well.

6. Freeze the egg for around 2 hours, then add fresh raspberries and decorate the egg.

**Recipe provided by Chef Ronny Ho**