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Truffle Eggs Recipe
Truffle Eggs Recipe photo by Taste of Home

Truffle Eggs Recipe

Read Reviews (15)
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Publisher Photo
These rich chocolate candies feature a fabulous hazelnut flavor. They're an eye-catching addition to your Easter table. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 1 hour + chilling
MAKES:36 servings
TOTAL TIME: Prep: 1 hour + chilling
MAKES: 36 servings

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

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.

Directions

  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

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.

Reviews for Truffle Eggs(15)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
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!

CJ2

MY REVIEW
Reviewed Apr. 24, 2011

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

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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.

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