Stuffed egg coffee

Cut the chocolate egg in two lengthwise, using a knife with a thin blade, heated in boiling water.

Place the half shell from stuff on a support.

Place the sugar in a saucepan with 3 tablespoons water.

When the syrup reaches a boil, counted 3 minutes over low heat.

Whip the egg whites until foamy firmly with an electric mixer.

Pour the syrup to drizzle over egg whites, always continuing to whip at high speed with the whisk until the mixture is cold.

With the same beater, beat the butter: you must now reach a creamy consistency.

Dilute coffee with two teaspoons of hot water.

Combine the egg whites, butter working gently with a spoon, then built, little by little, the dissolved coffee.

Soak chopped cookies with long and cold coffee and deliver on the bottom of the shell, making a single layer.

Pour over mousse and leveled with a spatula.

Place in the refrigerator for at least 3 hours.

Before serving, decorate as desired with chocolate eggs and some pieces of the discarded shell.