Fun and easy to make, these Easter Eggs will satisfy all chocolate lovers. Make them with your family to keep "egg hunting" very special.

Prepare the Praline: Combine the sugar and almonds in a 1-quart saucepan and mix well with a wooden spoon. Place over medium heat to begin melting the sugar. Stir occasionally with the spoon so that the sugar melts and caramelizes evenly. Cook to a light amber color; the nuts should make a popping sound.

Use a spoon to scrape the praline from the saucepan and spread it about ¼inch thick on the oiled baking sheet or a marble surface. Let cool at room temperature for about 10 minutes. Using a spatula, turn over the praline and allow cooling until hard. Break the hard praline into 1-½ inch pieces.

Place praline pieces in a bowl of a food processor and quickly pulse, until finely ground if using in chocolate truffles or in Easter eggs. Store in a tightly covered container in a cool, dry place. If the praline stays dry, it will keep for a month.

Make the eggs: With a needle, pierce a small hole in the pointed end of each egg. Use small scissors to enlarge the hole to encircle about ½ inch in diameter. Shake the raw egg out into a bowl, and reserve for another use. Pour running water into the shells and shake until clean and empty. Dry the shells at 225° F in the oven for 15 minutes or until dry.

Melt the chocolate on low heat over a Bain Marie, making sure that the water into the saucepan never boils. Place on the heat when totally melted. Bring the cream to a boil in a small saucepan, remove from the heat, and stir in the chocolate. Stir in the praline and rum. Pipe the chocolate mixture into the eggshells until full. Place in an egg carton, and wipe any chocolate off the outer shells and chill overnight until firm.

Crack the shells of the filled eggs and peel off. Place the eggs into a bamboo steamer basket, with shredded unbleached parchment paper underneath. Decorate the Easter egg box with a beautiful ribbon, and enjoy your Easter!