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These rich chocolate candies from our Test Kitchen feature a fabulous hazelnut flavor. They're an eye-catching addition to your Easter table.
This recipe is:
Diabetic Friendly
Nutritional Facts 1 egg equals 97 calories, 6 g fat (4 g saturated fat), 3 mg cholesterol, 4 mg sodium, 11 g carbohydrate, trace fiber, trace protein.
Originally published as Truffle Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p163
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Reviewed on Apr. 24, 2011 by Nana T
Tastes delcious, however very runny and took longer than an hour to freeze.
Reviewed on Apr. 24, 2011 by ckidwell
oh and if you freeze the chocolate it holds up better when you dip it. I didn't even bother with the fridge. I just stuck it in the freezer and it worked great.
If you increase the chocolate to 6oz and increase the hazelnut spread by 1/2 to 1 oz it sets up better. I also added a little bit of peanut butter and a hand full of crushed granola. It gives a good flavor and consistency. Also, with the candy coating you can find the blue candy melts from Wilton. (I get mine at JoAnns) or you can use gel or liquid coloring. If you want to use the bars and it gets clumpy, try microwaving on a lower power and add some shortening. It makes it smoother and it will give run off a little easier.
Reviewed on Apr. 22, 2011 by nfchristian
It's a tasty recipe, but I don't know what you need to do for the smooth candy finish in the picture. If the candy coating is too hot, it melts the filling; but if you let it cool the outer coating is thick and uneven.
Reviewed on Apr. 20, 2011 by KScales
We have reviewed this recipe and have some suggestions. Candy coating in the block form can seize when it comes in contact with even a few drops of liquid, including food coloring. To remedy that, we suggest using white candy coating disks sold in candy supply shops and also at stores such as Michael's and JoAnn's. The disks are more forgiving and can withstand adding 5-6 drops of food coloring. If you still prefer to use the blocks of candy coating, we suggest adding the food coloring to the chocolate before melting it.Taste of Home Test Kitchen
We have reviewed this recipe and have some suggestions. Candy coating in the block form can seize when it comes in contact with even a few drops of liquid, including food coloring. To remedy that, we suggest using white candy coating disks sold in candy supply shops and also at stores such as Michael's and JoAnn's. The disks are more forgiving and can withstand adding 5-6 drops of food coloring. If you still prefer to use the blocks of candy coating, we suggest adding the food coloring to the chocolate before melting it.
Taste of Home Test Kitchen
Reviewed on Apr. 19, 2011 by bzybdr
The white candy coating is NOT chocolate. It has no chocolate in it at all. I much prefer real chocolate, but for this application it works well. You can add paste coloring to it for sure.
Reviewed on Apr. 19, 2011 by sopranosonggirl
The truffle filling is delicious however when you dip it in the white chocolate coating it starts melting the truffle filling and then combines with the blue coating making a mess! Even when I froze the filling and cooled the coating so much that it was almost unable to be worked with the residual warmth still starting melting the truffle chocolate.
Reviewed on Apr. 19, 2011 by egan8910
Any liquid added to chocolate will cause it to seize and you will end up throwing it out so liquid coloring is out of the question.....Been there done that!
Reviewed on Apr. 19, 2011 by eli1kat2
The candy coating is still a forma of chocolate. It will get lumpy and nasty when any water-based liquid is mixed into it.
Reviewed on Apr. 19, 2011 by Kynadi
I was reading the recipe and the food coloring goes in the white candy coating not in the chocolate..just thought i would say something
You can't use any coloring that is water based in chocolate. Powdered works great and Wilton used to make a line of coloring that was oil-based for their candy melts.
Reviewed on Apr. 19, 2011 by LexaK69
Liquid ruins chocolate. Use powdered coloring if you can.
Reviewed on Apr. 19, 2011 by dispveteran
About the question of adding food coloring to chocolate melts; I've added the paste coloring and didn't have a problem-not sure about the liquid food coloring.
Reviewed on Apr. 19, 2011 by floral1210
I don't think you can add food coloring to chocolate melts without the chocolate seizing. Has someone checked this out?
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