Dubai Chocolate Strawberry Eggs (Printable)

Luxurious strawberry-infused chocolate eggs with a crunchy nut and crisped rice filling.

# 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 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 chopped roasted hazelnuts
08 - 0.5 teaspoon vanilla extract

→ Decoration

09 - Edible gold leaf as desired
10 - Extra melted chocolate for sealing

# How To Make It:

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, coat Easter egg silicone molds with a thick, even layer of strawberry chocolate. Chill for 10 minutes, then apply a second layer for shell durability. Refrigerate until fully 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 the mixture thickens while maintaining spreadability.
04 - Carefully spoon or pipe the crunch filling into each chocolate shell, leaving a small border around 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 completely. Smooth any visible seams with melted chocolate if necessary.
06 - Brush decorated surfaces with edible gold leaf or drizzle with additional white chocolate for festive presentation. Refrigerate until ready to serve.

# Helpful Tips:

01 -
  • They look like fancy confections from a high-end chocolaterie but taste even better homemade.
  • The crunch filling keeps every bite interesting, mixing hazelnut richness with crispy rice that pops.
  • You can make them ahead, which means less stress on party day and more time enjoying your guests.
02 -
  • Don't rush the cooling between coats of chocolate—impatient me once skipped the chilling step and my shell cracked when I tried to fill it.
  • The filling must be slightly thickened but still spreadable, or you'll either have overflow or struggle to pipe it evenly into the shells.
03 -
  • Invest in a good silicone mold designed specifically for Easter eggs—the thickness of the silicone matters more than you'd think, and quality molds heat evenly and release chocolate cleanly.
  • Room temperature matters: if your kitchen is warm, your chocolate will set slowly and seams might not hold. Work in a cool space or pop everything in the fridge between steps without guilt.
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