Chocolate Easter Bunnies with Hazelnut Filling

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp chocolate shells filled with a rich hazelnut praline, decorated with edible flowers for an Easter touch. This French-inspired quick recipe, ready in about 45 minutes, pairs dark chocolate, hazelnuts, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Serves 12 French cuisine 220 cal/serving

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Ingredients

2 cups dark chocolate
1 cup hazelnuts
1/2 cup heavy cream
1/4 cup sugar
2 tbsp cocoa powder
1 tsp vanilla extract
for garnish edible flowers

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Instructions

Step 1: Melt 1 cup chocolate in a double boiler. In a skillet, toast hazelnuts over medium heat until golden, then chop finely. In a bowl, mix chopped hazelnuts with cream, sugar, cocoa powder, and vanilla. Set aside.
Step 2: Pour melted chocolate into a silicone bunny mold, tapping to remove air bubbles. Freeze for 15 minutes until slightly firm.
Step 3: Spoon hazelnut filling into each chocolate shell, then top with remaining chocolate to cover. Freeze until set, then garnish with edible flowers and serve.