Chocolate Strawberry Easter Eggs (Printable)

Luxurious Easter eggs combining strawberry chocolate shells with crunchy nut and crisped rice filling for a delightful treat.

# What You’ll Need:

→ Chocolate Shell

01 - 10.5 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

# How To Make:

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 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 set, approximately 15 minutes.
03 - Melt milk chocolate and stir in hazelnut spread, vanilla extract, 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 completely.
05 - Gently warm the edge of a chocolate shell half, then press onto the filled half to seal. Smooth any seams with additional melted chocolate if necessary.
06 - Brush the sealed eggs with edible gold leaf or drizzle with extra white chocolate for a festive presentation. Refrigerate until ready to serve.

# Top Tips:

01 -
  • They look like luxury chocolates but taste even better than they appear, with that unexpected textural play that keeps your mouth interested.
  • The strawberry-chocolate combination hits a sweet spot between elegant and playful, making them feel special without requiring professional pastry skills.
  • You can make eight of them in under an hour of actual hands-on time, which means showing up to Easter dinner with something that tastes like you spent all weekend in the kitchen.
02 -
  • Do not overfill—leave at least a quarter-inch border, or your eggs will split at the seams when you press the halves together, and no amount of chocolate patching will hide that it happened.
  • Chill between every single step, even when it feels excessive, because warm filling will melt your carefully constructed shell from the inside.
  • Always use silicone molds for these, not plastic Easter eggs, because silicone releases the chocolate cleanly while plastic causes cracks.
03 -
  • Invest in an offset spatula to smooth seams—it's a small tool that makes a massive difference in how polished these eggs look once they're assembled.
  • If your chocolate shell cracks during filling, don't panic; just use melted chocolate as edible glue to seal the crack, then cover it with gold leaf or a drizzle to make it look intentional.
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