Easter truffles

Easter truffles
  • Serves icon Makes about 20 truffles
  • Time icon Takes 30 minutes to make, plus chilling

These chocolate Easter truffles are a sophisticated alternative to a shop-bought Easter egg. Kids can help you make these delightful sweets and decorate the ‘nest’.

Nutrition: per truffle

Calories
60kcals
Fat
4.2g (2.4g saturated)
Protein
0.6g
Carbohydrates
5.3g (5.2g sugars)
Salt
trace
Calories
60kcals
Fat
4.2g (2.4g saturated)
Protein
0.6g
Carbohydrates
5.3g (5.2g sugars)
Salt
trace

Ingredients

  • 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

Method

  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.

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