# 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 oz roasted hazelnuts, chopped
08 - 0.5 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. 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. Chill for 10 minutes, then apply a second layer for a sturdy shell. Refrigerate until completely set, approximately 15 minutes.
03 - Melt milk chocolate and stir in hazelnut spread and vanilla extract. Fold in crisped rice cereal and chopped hazelnuts until well combined. Cool slightly until the mixture thickens but remains spreadable.
04 - Carefully spoon or pipe the crunch filling into each chocolate shell, leaving a small border around the edges. Chill for 10 minutes to set the filling.
05 - Gently warm the edge of a second chocolate shell half, then press onto the filled half to seal. Smooth seams with additional melted chocolate if necessary.
06 - Brush decorated eggs with edible gold leaf or drizzle with melted white chocolate for a festive presentation. Refrigerate until ready to serve.
