• 8 ounces dark chocolate 
• 8 large eggs 
• 1 cup heavy cream 
• 1/2 stick butter 
• 1/2 cup hazelnut chocolate spread (Nutella) 

Method 

To prepare the eggs, allow them to warm to room temperatures, wash and shake each one well.   
With a sharp knife, remove a small piece of shell from one end and puncture the other end  of each egg with a needle.  
Remove the yolks and whites by blowing through the small hole.  
Rinse the shells with water and allow to dry.  Place them large hole up, in an empty egg  carton. 
Cut the chocolate into small pieces.   
Bring the heavy cream to the boiling point in a saucepan, add the chocolate and stir with a whisk until the chocolate is melted and well blended.  
Remove from the heat and add the butter and hazelnut chocolate spread.   
Whisk until blended. 

Using a small funnel, pour the filling, while still warm, into the eggshells and refrigerate. 

Serve the eggs in egg cups.