Prepare the Crust

• Melt the dark chocolate in a double boiler or microwave, then brush it into silicone egg molds in thin layers. Chill until set, then carefully unmold to create two chocolate egg halves.
• In a saucepan, combine sugar and water over medium heat. Cook without stirring until it turns a deep amber color to make caramel.
• Remove caramel from heat and slowly whisk in heavy cream (be careful, it will bubble). Stir in passionfruit puree, butter, vanilla, and salt until smooth. Let cool slightly.
• Pour the passionfruit caramel into one chocolate egg half, leaving a small gap at the top. Place the other half on top and seal edges with melted chocolate. Chill until firm.
• Before serving, gently tap the egg with a spoon to crack it open. Dust with edible gold dust if desired, and serve with fresh berries and mint.