# What You Need:
→ Chocolate Shell
01 - 10.5 oz high-quality white chocolate
02 - 1 tablespoon freeze-dried strawberry powder
03 - Red or pink food coloring to taste
→ Crunch Filling
04 - 2.8 oz milk chocolate
05 - 2.5 oz hazelnut spread
06 - 1.4 oz crisped rice cereal
07 - 1 oz roasted hazelnuts, chopped
08 - 0.5 teaspoon vanilla extract
→ Decoration
09 - Edible gold leaf as needed
10 - Melted chocolate for sealing
# How-To:
01 - Melt white chocolate using a double boiler or microwave in 30-second intervals, stirring between each burst until completely smooth. Add freeze-dried strawberry powder and food coloring if desired. Stir thoroughly to achieve uniform color distribution.
02 - Using a pastry brush or teaspoon, coat Easter egg silicone molds with a thick, even layer of strawberry chocolate mixture. Refrigerate for 10 minutes, then apply a second coat for structural integrity. Chill for an additional 15 minutes until completely set.
03 - Melt milk chocolate and combine with hazelnut spread, vanilla extract, crisped rice cereal, and chopped hazelnuts. Mix until fully incorporated. Allow the mixture to cool slightly while maintaining a spreadable consistency.
04 - Carefully spoon or pipe the crunch filling into each chocolate shell, maintaining a small border around the edges. Refrigerate for 10 minutes to stabilize the filling.
05 - Gently warm the edge of a second chocolate shell half using brief heat exposure. Press onto the filled half to create a secure seal. Smooth any seams with additional melted chocolate if needed.
06 - Apply edible gold leaf or drizzle with melted white chocolate for festive presentation. Refrigerate until service for optimal texture and appearance.
