Truffle Eggs Recipe
Truffle Eggs Recipe photo by Taste of Home
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Truffle Eggs Recipe

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These rich chocolate candies feature a fabulous hazelnut flavor. They're an eye-catching addition to your Easter table. —Taste of Home Test Kitchen
Featured In: Homemade Easter Candy
TOTAL TIME: Prep: 1 hour + chilling
MAKES:36 servings
TOTAL TIME: Prep: 1 hour + chilling
MAKES: 36 servings


  • 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
  • Sweetened shredded coconut, toasted, optional

Nutritional Facts

1 each: 97 calories, 6g fat (4g saturated fat), 3mg cholesterol, 4mg sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 fat, 1/2 starch.


  1. 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.
  2. 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.
  3. 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.
Originally published as Truffle Eggs in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p163

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ConJe01 User ID: 7744072 208144
Reviewed Apr. 17, 2014

"Has anyone figured out how to tweak the food color addition? It got confusing with the "white chocolate" issue. I think the problem was the "white candy coating discs" were referred to as chocolate. Is that what the problem is? I'm still wondering.

Also, has anyone tried this with chocolate cookie crumbs (like Oreos) instead of coffee granules? I think that's what I will try after there is clarification/editing the food coloring issue. Thanks All!

Nana T User ID: 5850224 208143
Reviewed Apr. 24, 2011

"Tastes delcious, however very runny and took longer than an hour to freeze."

ckidwell User ID: 5414346 112234
Reviewed Apr. 24, 2011

"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."

ckidwell User ID: 5414346 112196
Reviewed Apr. 24, 2011

"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."

nfchristian User ID: 4286914 92946
Reviewed Apr. 22, 2011

"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."

KScales User ID: 3262967 159743
Reviewed Apr. 20, 2011

"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"

bzybdr User ID: 3470897 159300
Reviewed Apr. 19, 2011

"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."

sopranosonggirl User ID: 2250619 112192
Reviewed Apr. 19, 2011

"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."

egan8910 User ID: 2243027 64810
Reviewed Apr. 19, 2011

"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!"

eli1kat2 User ID: 5939587 72165
Reviewed Apr. 19, 2011

"The candy coating is still a forma of chocolate. It will get lumpy and nasty when any water-based liquid is mixed into it."

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