Melt the milk chocolate gently in a double boiler until it has a smooth texture.
Using a brush, coat the egg-shaped molds with a thin layer of chocolate. Refrigerate for 20 minutes.
To prepare the milk chocolate praline ganache, boil the cream, then pour it over the milk chocolate.
Once the chocolate has melted, add the butter and golden praline. Mix and place the ganache in a piping bag. Repeat the process for the white chocolate ganache.
Place the shells in a bowl and fill them halfway with white chocolate ganache. Let them set for 10 minutes in the refrigerator. Then add the milk chocolate-praline ganache and smooth the surface. Let them set for another 10 minutes in the refrigerator.
Lightly heat a griddle and melt the edge of each half-shell for a few seconds. Press the two halves together and hold for a few seconds.
