Once the shells are dry and hardened, pipe in your nut butter filling (see below for my preferred recipe). If you wind up with points sticking up out of the nut butter, gently pat them down with a damp fingertip. Cover the filled eggs with more colored white chocolate and gently spread to the very edge, sealing in the nut butter. Tap the mold on the table gently to smooth the backs. Cool in the freezer until hardened, this will make them much easier to pop out of the mold.