Dubai chocolate strawberry eggs (Printable)

Delight in chocolate eggs with strawberry shell and crunchy nut, crisped rice filling for a special 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 - 1/2 teaspoon vanilla extract

→ Decoration

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

# How-To Steps:

01 - Melt white chocolate gently over a double boiler or in short microwave bursts, stirring until smooth. Add strawberry powder and a drop of 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 the strawberry chocolate. Chill for 10 minutes, then repeat to create a sturdy shell. Refrigerate until fully set, approximately 15 minutes.
03 - Melt milk chocolate and stir in hazelnut spread, vanilla extract, crisped rice, 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 at the edges. Chill for 10 minutes to set.
05 - Gently warm the edge of another chocolate shell half, then press onto the filled half to seal. Smooth seams with melted chocolate if necessary.
06 - Brush with edible gold leaf or drizzle with extra white chocolate for a festive finish. Refrigerate until ready to serve.

# Expert Tips:

01 -
  • The moment you bite through that crispy shell, the contrast between the delicate chocolate and the crunchy filling is pure magic.
  • It feels fancy enough to impress guests but honestly, you'll want to hide a few for yourself.
02 -
  • Silicone molds are non-negotiable here—plastic molds won't release properly and you'll end up with chocolate egg shards, which I discovered on my first attempt.
  • Tempering isn't required because you're chilling everything, but using quality chocolate matters because it sets with a better snap and looks shinier.
03 -
  • If your filling is too soft to pipe, chill it longer—spreadable is good, but pourable is a mess waiting to happen.
  • Press the egg halves together gently; you're creating a seal, not building structural integrity for a bridge.
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