I'm not a professional chocolatier but after trial and error I made it! As others have mentioned, I let the melted chocolate cool a bit before adding it to the egg. I also filled it 3/4 full and let the chocolate fill around the edges and then lightly tapped the rest. I also cleaned up the edges to keep them from bleeding. Once sufficiently wetted, I pop it in the freezer for 10-15 minutes until it turns cloudy on the outside, which tells me the chocolate has popped out of the mold. I tap the counter lightly and it comes out! There were many problems when I put the chocolate right after melting. I also tried coloring the egg but it didn't seem to work for me when I pulled it out. For those who don't know, you want special melting chocolate, not chocolate chips that don't melt very well.
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