Melt the 1/4 cup of dark chocolate over a double boiler. Once melted, transfer to a mixing bowl.
Add the hazelnut butter, vanilla extract, chili pepper, ginger, coconut sugar, smoked salt, and lime zest. Stir well until fully combined. Set aside.
Melt the 1 cup of dark chocolate over a double boiler. Once melted, you can temper it if you want shiny and crispy shells, this step is optional.
Fill each cavity of a chocolate egg mold with the melted chocolate. Then flip the mold upside down to remove the excess chocolate. I recommend placing a silpat or a sheet of parchment paper under to save the chocolate for future uses. Run a large metal spatula or knife on the surface of the mold to remove excess chocolate. Let cool until the chocolate has set. You can place it in the refrigerator to speed up the process.
Once the chocolate has set, fill each egg cavity with the spicy filling to the top. Refrigerate for at least 30 more minutes, or until the filling has set.
Flip your mold to release the egg halves on a silpat or a piece parchment paper. Now to assemble, there are two ways. 1) Heat the blade of a knife on the flame of a stove top. Once warm, run the blade on the flat surface of each half and "stick" two halves together to form an egg. Or 2) Place a baking sheet in a 300°F preheat oven for 5 minutes. Remove the baking sheet from the oven. Place one half, flat face down, on the baking sheet for a couple of seconds. This will slightly melt the chocolate, allowing you to assemble the other half. Repeat with the remaining halves.
Let your chocolate eggs cool completely before enjoying! Chocolate dragon eggs will keep for up to 3 weeks at room temperature, or in the fridge if you want firmer eggs.
Calories don't count in the Wizarding world.
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