Take 250 grams white chocolate in a microwave proof bowl and place in the microwave for 1 minute. Remove from heat, mix and bring down to room temperature.
Take 1 tablespoon melted white chocolate in another bowl. Add edible candy colour and mix well.
Dip a toothbrush in coloured chocolate mixture and spray it over individual egg moulds. Refrigerate for 1 minute.
Remove from refrigerator and pour the melted white chocolate in the moulds and refrigerate for 30 seconds. Remove from refrigerator and discard the melted white chocolate back into the same bowl. Refrigerate till chocolate sets.
Remove from refrigerator and demould the chocolate shells.
To make the filling, heat cream in a non-stick pan. Add mint leaves and cook for 2-3 minutes.
Take white chocolate in another bowl, strain the hot cream mixture in it and whisk well till chocolate melts.
Add edible green colour and whisk well. Add 1 cup whipped cream and fold. Add remaining whipped cream and fold well.
Fill a piping bag with prepared filling, pipe it out in each shell and place 2-3 nutty chocolates on it.
Heat a palate knife, lightly rub it on the edges of prepared shells and join 2 shells to make an egg shape.