Chocolate shell:
Melt the chocolate with the coconut oil.
Using a pastry brush, coat a spherical mold with the melted chocolate, then freeze for 10 minutes. Repeat to add a second layer, then freeze for a few hours.

Mousse:
Mix 2 egg yolks into the remaining melted chocolate.
Beat the 2 egg whites until stiff peaks form, then gently fold them into the chocolate mixture.
Roughly chop some of the small chocolate eggs and add them to the mousse.

When the mousse is ready, carefully unmold the chocolate half-spheres.
Place cookie pieces in the bottom, then spoon the mousse on top.

Decorate:
Add a few more cookie crumbles, raspberries, and quartered small chocolate eggs.