Fill chocolate eggshells with white chocolate raspberry ganache blended with freeze-dried raspberries.
Fill all of the cavities in a polycarbonate egg mold with chocolate.
Tap the mold on the counter a few times to allow air bubbles to come to the surface and pop.
Invert the mold over your bowl of chocolate and allow the excess chocolate to drip out, leaving a thin layer of chocolate in the mold.
Chill in the refrigerator is using pure chocolate for about 20 minutes or in the freezer if using compound chocolate (candy melts, almond bark, melting wafers) for10-15 minutes until hardened.
Remove and allow the chocolate to come to room temperature.
Puree the raspberries, sugar, and lemon juice in a food processor.
Pour through a fine-mesh strainer to remove all of the seeds. Discard the seeds.
Measure out 3/4 cup of puree and heat on the stove over medium heat until the puree just begins to simmer.
Pour the white chocolate in the bowl of the food processor and pulse until you have fine crumbs.
Pour the hot raspberry puree over the white chocolate.
Pulse for 3 seconds.
Scrape down the side and bottom of the food processor bowl.
Pulse again until well blended.
Crush the freeze-dried raspberries into fine crumbs.
Push through a fine-mesh sieve to remove the seeds. Discard the seeds.
Pour the raspberry crumbs into the ganache.
Pulse until well blended.
Spoon into a disposable pastry bag or squeeze bottle.
Pipe into the chocolate shells leaving about 1/8-inch over top.
Set aside for at least an hour until the ganache firms up.
Pour a thin layer of chocolate over the top of the ganache-filled eggs then scrape off the excess.
Chill until hardened.
Chocolate Raspberry Eggs https://hungryhappenings.com/chocolate-raspberry-eggs/