Truffle Eggs Recipe

Ingredients

• 1/4 cup heavy whipping cream
• 1 tablespoon butter
• 1/2 teaspoon light corn syrup
• 4 ounces semisweet chocolate, chopped
• 2 tablespoons chocolate hazelnut spread
• 1 pound white candy coating
• 5 to 6 drops blue food coloring
• 1/2 to 1 teaspoon instant coffee granules
• Flaked coconut, toasted, optional

Directions

• In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes. Whisk in hazelnut spread until combined. Transfer to a bowl. Cover and refrigerate for 45-60 minutes or until thickened, stirring every 15 minutes.
• Shape 1 heaping teaspoonful of chocolate mixture into an egg. Place on a parchment paper-lined baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 5-10 minutes.
• Meanwhile, in a small saucepan, melt candy coating over medium-low heat. Stir in food coloring. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet and immediately sprinkle with coffee granules. Let stand until set. Store in an airtight container in the refrigerator. Serve eggs on a nest of coconut if desired. Yield: 3 dozen.

Truffle Eggs published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p163