1.Using small artist’s brush, paint dark chocolate over inside of moulds. Leave to set at room temperature. Gently remove eggs from mould.
2.Combine raisins and half the rum in small bowl.
3.Stir milk chocolate, butter and remaining rum in medium heatproof bowl over medium saucepan of simmering water until smooth. Stir in egg yolk; cool.
4.Beat egg white in small bowl with electric mixer until soft peaks form. Fold egg white and cream into chocolate mixture, in two batches.
5.Divide raisin mixture among chocolate eggs; top with mousse. Refrigerate 3 hours or overnight.
6.Serve with dark chocolate curls if you like.
We used six 6-hole (1-tablespoon/ 20ml) easter egg moulds for this recipe. Or, make eggs in six batches.Note