1. Prepare the Crust:

1. 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.
2. In a saucepan, combine sugar and water over medium heat. Cook without stirring until it turns a deep amber color to make caramel.
3. 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.
4. 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.
5. 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.