# Components:
→ 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 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 a drop of food coloring if desired, mixing well 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 for a sturdy shell. Refrigerate until 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 so it 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 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.
