Crumble the chocolate cake into a bowl using a fork until it breaks down completely.

Add the cream cheese and mix well until the mixture is evenly moistened. Knead until it reaches a soft, moldable consistency—similar to modeling clay.

Take small portions and shape them into egg forms. Use a spoon to refine the oval shape if needed.

Place the eggs on a tray and freeze for 10 minutes to firm up.

Finely chop the white chocolate and melt it using a double boiler (bain-marie), making sure the bowl does not touch the water.

Once melted, remove from heat and stir in a few drops of blue food coloring.

Dip each egg into the melted chocolate, ensuring it is fully coated.

Let any excess chocolate drip off, then place the eggs on parchment paper. Refrigerate for 10 minutes until the coating sets.

Melt the chocolate chips using a double boiler and add a little milk to loosen the mixture.

Using a brush, splatter the chocolate over the eggs for a decorative finish.

Store the chocolate eggs in the refrigerator for several days.