Dubai chocolate strawberry eggs (Printable Version)

Luxurious chocolate strawberry eggs with a crunchy hazelnut and crisped rice filling for a festive treat.

# 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

→ 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

# 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 well to achieve 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 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 until thickened but still spreadable.
04 - Carefully spoon or pipe the crunch filling into each chocolate shell, leaving a small border around 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 Advice:

01 -
  • They look like you spent hours at a patisserie, but you'll have them ready in about 45 minutes plus chilling.
  • The contrast between the delicate strawberry shell and the crunchy, nutty filling is genuinely addictive.
  • They're elegant enough for a dinner party gift but fun enough to make with someone you love on a lazy weekend.
02 -
  • Don't skip the double layer on your shells—one coat will be too thin and will crack when you fill it, and you'll be frustrated with yourself (learn from my first attempt).
  • If your filling is too warm when you add it to the shells, it will melt the chocolate from the inside out, and you'll end up with a leaky mess instead of a beautiful egg.
  • Room temperature hazelnuts matter more than you'd think—cold hazelnut spread becomes grainy, warm spread becomes oily, but room temperature spread combines with the other ingredients like it was meant to.
03 -
  • Keep your strawberry chocolate slightly cooler than you think it should be when coating the molds—warmer chocolate will slide unevenly and create thin spots that crack later.
  • If you don't have freeze-dried strawberry powder, you can powder freeze-dried strawberries in a food processor, but sift them through fine mesh to remove any grit.
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