Mix the gelatin with cold water and let it swell for 10 minutes.
Then melt it in the microwave for 15 seconds.
Pour over the chocolate, then pour the hot milk right here as well, and stir until smooth.
Add the cream cheese and mix until it blends with the other ingredients.
In another bowl, beat the sweet cream with the powdered sugar until thickened.
Combine the whipped sweet cream with the chocolate.
Fill the molds with mousse and place in the freezer for at least 2 hours.
For the glaze: mix the melted chocolate with the oil.
Dip each egg into the glaze, shake off the excess, optionally place almond cookies on top, then refrigerate until the mousse thaws.
Happy Easter!
