First, make the ganache. Combine the white chocolate, salt and whipping cream in a bowl. Place in the freezer until thickened, about 1 hour.

Spread some melted chocolate or candy melts onto the inside of an egg-shaped chocolate mold. Place this in the freezer until the chocolate has set.

Beat the ganache with an electric mixer until it lightens in colour and consistency – it should look whipped and hold stiff peaks. Place it into a piping bag fitted with a large, round tip.

Keep the chocolate eggs in the molds and pipe some ganache onto the inside of the eggs.

Fill the eggs with rock candy, starting with a dark colour in the middle and working outwards into a lighter colour.

Transfer the eggs to the freezer for the ganache to stiffen, about 30 minutes. Then unmold the eggs and enjoy! Note: it’s much easier to unmold the eggs when they are filled with the ganache and rock candy, instead of unmolding just the shells.