First polish your moulds with a lint-free cloth. This helps give a shine to the chocolate.
Melt a small quantity of the chocolate you will be using for the shells in a microwave, 30 seconds only.
Brush the shell chocolate into the moulds. Try not to go over the edges (wipe these) so you get a crisp line. Put in the fridge for 5 minutes or so.
Melt the chocolate you will be using for the filling in a microwave. Or use pistachio cream, salted caramel or add chopped nuts. If you wish, you end up with lots of little bowls of different flavours.
Add a teaspoon of coconut oil to each bowl of the chocolate filling (but not the pistachio cream or salted caramel)
Remove the moulds from the fridge and using a teaspoon fill the mini egg moulds with the flavours. Fill to the top but no further. Put in the fridge. Let chill for half an hour.
Remove from the fridge and pop the egg halves out from the moulds.
Using a heated baking tray turned upside down, carefully press the bottom of each half of the chocolate eggs then stick the two halves together.