1. eggshell part: heat milk chocolate in water, then pour it into a half-egg-shaped mold and rotate it until the chocolate completely covers the mold.

2. Let it cool for 30 minutes, then cover the white chocolate with the same operation and wait for 30 minutes to completely harden it.

3. Now it's the hazelnut ball part: the milk chocolate is heated and melted in water, and then it is coated on a round silicone mold, and before it is solidified, it is stuck with sandwich biscuits.

4. Put Nutella hazelnut chocolate sauce into a flower squeezing bag, and then squeeze it into the sandwich biscuit until it is full. Smooth it with a spoon and let it cool for 2 hours. After that, take half a ball out of the mold, squeeze a lot of Nutella hazelnut chocolate sauce between the two hemispheres, then cover it and cool it again for 30 minutes.

5. Now spread the remaining chocolate sauce on each complete ball and roll it in hazelnut chips until the ball completely covers the hazelnut chips.

6. Now, mix the condensed milk with the white chocolate sauce, then pick up the big half chocolate egg, squeeze it into Nutella hazelnut chocolate sauce, and then pour in the stirred condensed milk chocolate. Put in the hazelnut ball and finish.