place cream, plaistowe premium milk chocolate, milk and caster sugar in a saucepan over low heat. cook, stirring, for 3-4 minutes or until chocolate melts and mixture is smooth, strain through a fine sieve into a 1l jug.
sprinkle gelatine over the water in a small heatproof jug; stand the jug in small saucepan of simmering water. stir until the gelatine dissolves; cool for 5 minutes. add gelatine to cream mixture and whisk to combine. pour among ten 150ml capacity dariole moulds. transfer moulds to tray. cover with plastic wrap and refrigerate for 6 hours or until set.
dip moulds, one at a time, into hot water for 1-2 seconds, and then turn onto serving plates. decorate with chocolate egg halves, if desired serve with tuiles.
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