SHELL: Melt the chocolate in a microwave safe mug until smooth, being careful not to burn (about 60 seconds, and then 30 second increments after that). Lightly spray the *Petite Egg Mold with cooking spray. Using a food paintbrush, "paint" the chocolate all over the inside of the mold as to cover the whole inside of the egg half. Allow it to set in the refrigerator for about 10 minutes, or until set. Remove from the egg mold carefully.
MOUSSE: In a medium bowl, use a whisk to beat the pudding and half & half together until smooth. Fold in the whipped topping until well mixed, fluffy and smooth. Using a pastry bag, pipe in the mousse. Fill each chocolate egg with 3 tbsp of the mousse. Garnish with Sugar-Free Jelly Beans or raspberries, optional (not factored). Serve on a plate drizzled with sugar-free chocolate sauce or sugar-free raspberry sauce, optional (not factored).
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