• Take 1 cup of the chocolate chips and place under a double broiler. Put in a teaspoon of melted chocolate into your first egg shell mold and spread it evenly to the sides. It tends to pool to the bottom as the chocolate is cooling, go for another round of what has pooled to the bottom and spread it to the edges. Refrigerate for 30 minutes.
  

Nutella Filling

• Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper. Add hazelnuts to the baking sheet on a single layer and roast for 12-15 minutes.
• Remove from oven and let cool then use your hands to roll the nuts around and remove most of the skins.
• Add hazelnuts to a high-speed blender and blend till smooth intermittently scraping down sides. They result with look very liquidy but don't worry, these oils will harden once everything is cooled off.
• Heat the chocolate over a double boiler till melted mixing continuously with a spatula.
• Once your chocolate is well melted and the hazelnut butter has been liquified, add the vanilla and salt to your hazelnut mixture and blend well. Then add melted chocolate a little at a time and blend again until well incorporated. (See image.)
  

Cream Filling

• Beat the shortening and butter with a fork until smooth then 1 cup at a time add the icing sugar.
• Take ½ cup of the icing sugar and put it in small bowl. Add ¼ tsp of turmeric and mix till well combined.

Putting it all Together

• Once your shells have cooled and are hard to the touch, spoon in your Nutella filling leaving about an 1/8 in from the edge. Do the same with the cream filling but leave a crevice for the yolk portion. Refrigerate for an hour.
• Put another cup of chocolate chips on the double boiler and melt the chocolate stirring constantly.
• Take your eggs and cover the filling portion with more chocolate. Refrigerate another 30 minutes.
• Decorate by drizzling over any excess melted chocolate and sprinkle either cocoa nibs or chopped hazelnuts.