First, melt the milk chocolate in the microwave. Spread the milk chocolate evenly over the inside of the ladle, and place in the freezer until set, 5-10 minutes. Spread another thin layer of milk chocolate inside the ladle, and place in the freezer again to set, 5-10 minutes.

Melt the white chocolate, then spread a thin layer inside the ladle. Run a knife along the perimeter of the ladle to create a flat edge. This will allow the two sides to be easily “glued” together. Place in the freezer to set again.

To unmold the egg, fill a bowl with boiling water, and gently run the bottom of the ladle over the surface of the water. Make sure not to directly touch the chocolate to the water. Gently loosen the egg with a sharp knife, and remove the egg from the mold.

If the egg has cracked or has slightly melted from the hot water, dip a butter knife in hot water, dry with a dishcloth, and then glide it over the egg to create a smooth surface.

Place this on a tray and put it back into the freezer while you make the other 3 halves. Once all 4 halves have been made, fill 2 halves with any treats that you like. You could also be mean, and fill one with a brussels sprout. Spread some chocolate along the edge of the filled half, and place an empty half on top. In the same manner as step 4, you can run a hot knife along the edge to smooth any bumps out. Place the eggs in the freezer to finally set once more.