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Truffle Eggs Recipe

Truffle Eggs Recipe photo by Taste of Home

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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

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Truffle Eggs Recipe

Prep: 1 hour + chilling

Yield: 36 Servings

60 60

Ingredients

1/4 cup heavy whipping cream
1 tablespoon butter
1/2 teaspoon light corn syrup
4 ounces semisweet chocolate, chopped
2 tablespoons Nutella
1 pound white candy coating disks
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 Nutella until combined. Transfer to a small 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 microwave-safe bowl, melt candy coating; stir until smooth. 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.

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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Truffle Eggs

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Reviewed on Apr. 19, 2011 by eli1kat2

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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