Dubai chocolate strawberry eggs (Print page)

Luxurious strawberry chocolate eggs with a luscious crunchy filling of nuts and crisped rice.

# What You 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 for deeper color

→ 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 roasted hazelnuts, chopped
08 - 1/2 teaspoon vanilla extract

→ Decoration

09 - Edible gold leaf, optional
10 - 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, mixing thoroughly for even color distribution.
02 - Using a pastry brush or spoon, apply a thick, even layer of strawberry chocolate to Easter egg silicone molds. Chill for 10 minutes, then apply a second layer for structural integrity. Refrigerate until completely set, approximately 15 minutes.
03 - Melt milk chocolate and incorporate hazelnut spread, vanilla extract, crisped rice cereal, and chopped hazelnuts until thoroughly combined. Cool slightly until thickened but still spreadable.
04 - Carefully spoon or pipe crunch filling into each chocolate shell, maintaining a small border at the edges. Refrigerate for 10 minutes to set the filling.
05 - Gently warm the edge of a second chocolate shell half and press firmly onto the filled half to seal. Smooth seams with melted chocolate if necessary.
06 - Brush with edible gold leaf or drizzle with white chocolate for festive presentation. Refrigerate until ready to serve.

# Expert Advice:

01 -
  • They look like luxury confections but taste even better than they appear, with that satisfying crunch hidden inside.
  • The strawberry-chocolate combination feels sophisticated enough for guests but simple enough to make without special culinary training.
  • You can prep them days ahead, which means less stress when Easter arrives and more time enjoying your table.
02 -
  • Temperature control is everything—cold chocolate shells won't bond to warm filling, but warm shells melt too fast, so the rhythm of chilling between steps is your actual instruction manual.
  • Silicone molds are non-negotiable for this project; they flex just enough to release the finished eggs without cracking, and the investment pays dividends in peace of mind.
03 -
  • Keep a warm damp cloth nearby while sealing the eggs—you can use it to warm your knife or your fingers just enough to bond the halves without melting the shells completely.
  • The filling should be cool but still soft when you close the eggs; if it's too firm, it won't press nicely against the top shell, and if it's too warm, you'll have a collapsed chocolate situation.
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