Directions

1. Puree the mango very finely. Fill the mold cavities using a decorating squeeze bottle, and freeze (img )
2. Then, prepare the panna cotta. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 minutes. Heat the heavy cream, vanilla bean and sugar in a saucepan, and bring to boil. Let the cream rest for 5 minutes, and then pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved. Now let the panna cotta come to room temperature before filling the molds. Using a decorating squeeze bottle again, divide the Panna Cotta mixture into the egg molds, and place a frozen yolk on each cavity (it will float, img 2 ). Then freeze the eggs until firm, which will take at least four hours
3. Unmold and stick two egg halves together, simply by pushing them gently with your hands (you might use your hands too to smooth the edges). Bring back the eggs to the freezer, for at least an hour.
4. Chop the chocolate into small pieces. Set aside about 25% of the chocolate. Place the remaining chocolate in a microwave-safe bowl and microwave on half-power, being very careful to stir the mixture every 30 seconds until it is almost completely melted. Add the chocolate you have set aside and stir until the bits have dissolved completely. Put the tempered chocolate in the microwave for 10 seconds and it is ready to use
5. Using a stick, dip each egg in melted chocolate. As the egg is frozen the chocolate will harden almost inmediately. Remove the stick, and place the eggs in the fridge for at least 6 hours, or until you are going to serve them, making sure the panna cotta and mango yolk are not frozen anymore. I prefer to wait overnight
6. For a more real finish, use a tooth brush to spatter some brown edible food gel on the eggs (watch a small video here). The eggs can be kept in the fridge up to a week.