1/4 C heavy whipping cream
1 tbls. butter
1/2 tsp. light corn syrup
4 oz. semisweet chocolate, chopped
2 tbls. chocolate hazelnut spread
1 pound white candy coating
5 to 6 drops blue food coloring
1/2 to 1 tsp. instant coffee grandles
Flaked coconut, toasted, optional
In a suacepan, bring the cream, butter and corn syrup to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes. Whisk in hazelnut spread until combined. Transfer to a small bowl. Cover and refrigerate for 45 to 60 minutes or until thickened, stirring every 15 minutes.
Shape 1 heaping tsp. full of chocolate mixture into an egg shape. Place on a parchment paper-lined baking sheet. Repeat with remaining mixture. Refregerate until firm, about 5 to 10 minutes.
Meanwhile, in a microwave-safe bowl, melt candy coating, stir until smooth. Stir in food coloring. Dip eggs into candy coating, allow excess to drip off. Return to baking sheet and immediately sprinkle with coffee granules. Let stand until set. Store in an airtight container in the fridge. Serve eggs on a nest of coconut if desired. These are fun and attractive!