Dubai Chocolate Strawberry Eggs (Print Version)

Indulge in chocolate strawberry eggs with a crunchy hazelnut and rice filling, inspired by Dubai's luxurious style.

# What You'll Need:

→ Chocolate Shell

01 - 10.6 oz high-quality white chocolate
02 - 1 tbsp 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 chopped roasted hazelnuts
08 - 1/2 tsp vanilla extract

→ Decoration

09 - Edible gold leaf, optional
10 - 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. Refrigerate for 10 minutes.
03 - Apply a second layer of strawberry chocolate to the molds for a sturdy shell. Refrigerate until completely set, approximately 15 minutes.
04 - Melt milk chocolate and stir in hazelnut spread, vanilla extract, crisped rice cereal, and chopped hazelnuts until fully combined. Cool slightly until thickened but still spreadable.
05 - Carefully spoon or pipe the crunch filling into each chocolate shell, maintaining a small border around the edges. Refrigerate for 10 minutes to set.
06 - Gently warm the edge of a second chocolate shell half, then press onto the filled half to seal. Smooth any seams with additional melted chocolate if necessary.
07 - Brush eggs with edible gold leaf or drizzle with melted white chocolate for a festive finish. Refrigerate until ready to serve.

# Additional Tips::

01 -
  • They look like you spent hours in a professional kitchen, but the actual hands-on time is surprisingly manageable.
  • That moment when someone bites through the crisp chocolate shell and discovers the crunchy hazelnut-rice filling inside is pure magic.
  • The combination of textures feels luxurious without requiring any obscure ingredients or fancy equipment beyond silicone molds.
02 -
  • Don't rush the chilling between coats—those two layers of chocolate shell are what keep the whole structure from collapsing, so patience here prevents tears and frustration later.
  • The filling's texture depends on temperature; if it's too warm when you fill, it'll melt through the shell, but if it's too cold, it won't spread evenly, so that cooling step after mixing is essential.
03 -
  • Keep your silicone molds in the freezer before you start; this gives the chocolate an extra-cold base to set against, resulting in a thicker, sturdier shell.
  • If you're worried about your seams, use a hair dryer on low heat held a few inches away to gently warm and fuse the two halves together instead of relying on just the chocolate adhesive.
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