Step 3: Shaping the Innards
Make little yolk balls out of the yellow mixture. Place them on some parchment (seriously, not foil like I did. It was a mess). Put them back in the fridge or even the freezer to firm up. These babies get soft fast!
When the yolks are set up, you can start embedding them in the whites. Scoop an amount of white filling out and flatten it into a circle. Place the yolk ball inside, and wrap the white around it. Know what to do next? Stick it in the fridge.
*****If you do decide to use the egg molds instead of the dipping method, a friend recently suggested simply piping the whites and yolks into the chocolate molds with a pastry bag. This would save a LOT of time.