Gently melt the chocolate for your shells. Take care not to let it get too hot.

Scoop a small tsp of chocolate. Use the back of the spoon to spread the chocolate in a mould. Do a mixture of white and milk chocolate and make a design you like.

Pop in the fridge to set. Once chilled spoon on another layer of chocolate and refridgeate again until totally set.

Before you fill the eggs, loosen them completely from the mould.

Fill each egg half with your cheesecake filling and your mango jam.

Seal the eggs together with some melted chocolate.

Place them back in the fridge to set completely.