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Truffle Eggs

 Truffle Eggs
These rich chocolate candies feature a fabulous hazelnut flavor. They're an eye-catching addition to your Easter table. —Taste of Home Test Kitchen
36 ServingsPrep: 1 hour + chilling


  • 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


  • 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

2 of 2

Truffle Eggs (continued)

Directions (continued)

  • 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.