Dubai Chocolate Strawberry Eggs (Printer-friendly)

Strawberry-infused chocolate shells with hazelnut and crisped rice filling, elegantly crafted for a decadent treat.

# What You'll Need:

→ Chocolate Shell

01 - 10.6 oz high-quality white chocolate
02 - 1 tablespoon freeze-dried strawberry powder
03 - Red or pink food coloring, optional

→ Crunch Filling

04 - 2.8 oz milk chocolate
05 - 2.5 oz hazelnut spread
06 - 1.4 oz crisped rice cereal
07 - 1.1 oz chopped roasted hazelnuts
08 - 0.5 teaspoon vanilla extract

→ Decoration

09 - Edible gold leaf, optional
10 - Extra melted chocolate for sealing

# Directions:

01 - Melt white chocolate gently over a double boiler or in short microwave bursts, stirring until smooth. Add strawberry powder and food coloring if desired. Mix thoroughly for even color distribution.
02 - Using a pastry brush or spoon, coat Easter egg silicone molds with a thick, even layer of strawberry chocolate. Refrigerate for 10 minutes, then apply a second coat for a sturdy shell. Refrigerate until fully set, approximately 15 minutes.
03 - Melt milk chocolate and stir in hazelnut spread, vanilla extract, crisped rice cereal, and chopped hazelnuts until well combined. Allow to cool slightly until thickened but still spreadable.
04 - Carefully spoon or pipe the crunch filling into each chocolate shell, leaving a small border around the edges. Refrigerate for 10 minutes to set the filling.
05 - Gently warm the edge of the second chocolate shell half, then press firmly onto the filled half to seal. Smooth any visible seams with melted chocolate if necessary.
06 - Brush eggs with edible gold leaf or drizzle with additional melted white chocolate for a festive presentation. Refrigerate until ready to serve.

# Expert Advice:

01 -
  • The snap of your spoon breaking through that strawberry-chocolate shell never gets old, no matter how many you make.
  • It feels fancy enough to impress anyone, but honestly, the technique is forgiving enough that even your first batch will look like you know what you're doing.
  • You can make these days ahead, which means you're actually relaxed on Easter morning instead of frantically tempering chocolate.
02 -
  • Warm your molds slightly before brushing on chocolate, or the coating won't adhere—I learned this the hard way when my first batch slid right off.
  • Don't skip the double-layering of the shell; one layer inevitably develops a crack and ruins the surprise.
  • The filling must be cool before you seal, otherwise the heat melts your perfectly set bottom shell and creates a chocolate puddle instead of an egg.
03 -
  • If your chocolate shell cracks during filling, patch it immediately with melted chocolate and a small brush—nobody will ever know.
  • Make your filling the day before if timing feels tight; it actually thickens perfectly overnight and becomes easier to work with.
  • Those silicone molds are your best investment for this recipe; they make demolding so effortless you'll wonder why you ever used anything else.
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