Chocolate eggs with peanut butter filling

Ingredients:

• 170 g chopped milk chocolate
• 1/2 cup homogeneous peanut butter
• 1/4 cup powdered sugar
• 1 tbsp (15 g) butter, room temperature
• 5 saltine crackers, crumbled
• A pinch of salt
• Special equipment: plastic or silicone egg mold for 8 eggs, 6.3 cm each; decorative ribbon

Preparation:

1. Place the chocolate in a heatproof bowl and set it over a pan of simmering water (the bowl should not touch the water). Melt the chocolate completely, stirring occasionally. You can also use a double boiler. Keep the chocolate warm over low heat until ready to use.
2. Pour 1 tablespoon of melted chocolate into each cavity of an 8-cup plastic or silicone egg mold (6.3 cm each); swirl the mold to coat the cavity. Freeze for about 10 minutes until set and firm. Keep the remaining chocolate on low heat.
3. Meanwhile, combine peanut butter, powdered sugar, butter, crackers, and salt in a large bowl; beat with a mixer on medium speed until well combined.
4. Add 1 tablespoon of the peanut mixture to each egg mold, smoothing the surface. Remove 4 egg halves from the mold. Coat the remaining egg halves with 1 tablespoon of chocolate. Press the previously removed halves onto the remaining egg halves to make 4 whole eggs. Freeze them for about 10 minutes until set.
5. Wrap each chocolate egg along the seam with a pretty ribbon and tie it into a bow.