Melt.

Mix with butter.

Whip together lightly with previous mixture.
 

Mix evenly. Add gradually.
Whip up lightly.

Pour into dough without mixing.

Half-fi ll moulds with dough.
Add little spoon in the centre.

End fi lling up moulds with dough. Bake at 175°C for 14 min.

Whisk together. Heat au bain marie to 60°C. Beat for 2 min.
in stand mixer at low speed.
Mix at higher speed until mixture has cooled off to 35°C.

Add.

Soften and whip until smooth.
Mix in with stand mixer.

Heat to 45°C. Mix in with stand mixer.

Fill thin-nozzled piping bag with buttercream.

Boil together.

Pour over boiling mixture.
Emulsify.

Whip up. Add when mixture is at 35°C.

Pipe buttercream into nest shape on muffi n with thin piping nozzle.
Decorate with Mona Lisa® Easter Chick (CHD-PS-21449E0-999).
Take another muffi n and pipe on Dark Chocolate Mousse.
Decorate edges with Mona Lisa® Strawberry Blossoms (CHF-BS-19852E0-999).
Finish with another Mona Lisa® Easter Chick (CHD-PS-21449E0-999).