With the
back of a small spoon, paint the bottom and sides of your mini candy cup paper or foil liners with the chocolate.
Use the
side of a small spoon to crack and remove the pointed end of the egg, making a hole in the shell large enough to fit the spoon.
Scatter the chocolate over the hot crust, let it melt and spread with the back
of a small spoon over the bottom and sides of a crust.
You can gently blend it using the back
of a small spoon or a mortar and pestle.
Leave a small depression for the yolk, or scoop out a hole using a back
of a small spoon.