Makes 24

Easter truffles recipe

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Takes 30 minutes to make, plus chilling

175g plain chocolate, broken up
50g unsalted butter, cubed
2 egg yolks, lightly beaten
Blue food colour paste (optional)
1 tbsp icing sugar, to decorate

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1. Melt the chocolate and butter in a bowl in the microwave for 2 minutes on medium, stirring halfway through. (Alternatively, melt in a bowl over a pan of just simmering water. Stir until smooth.)
2. Put the egg yolks into a clean bowl, then gradually whisk in the chocolate. Cover and chill for about 45 minutes, until the mixture is just set.
3. Put a teaspoonful of the mixture into the ball of your hand, then roll the chocolate into a ball, squeezing one end gently to create an egg shape. Put the truffle on a sheet of baking paper and repeat with the remaining mixture. If colouring the truffles, put a small drop of food colour onto your fingertip, then rub this over a small area of a plate. Add the icing sugar and mix into the colour. Use this to coat the truffles – or just rub the truffles with plain icing sugar. Cover and chill. Eat within 5 days.

Nutritional info

Per truffle: 60kcals, 4.2g fat (2.4g saturated), 0.6g protein, 5.3g carbs, 5.2g sugar, trace salt

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