Melt the white chocolate in a double boiler. Stir in the sour cream, add the pulp of the vanilla pod. Beat the cream with the cream stiffener until stiff and whip half of the cream into the cream. Carefully fold in the rest of the cream.
Carefully separate the eggs and remove the surprise. Fill the mousse in both halves and press them together again, cool for approx. 30 minutes. Serve the eggs in egg cups, preferably with fresh strawberries.
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