Easter truffles

Name: Easter truffles
Prep time: 30 min
Total time: 30 min
Yield: Makes about 20 truffles
Cuisine: British recipes
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

Easy
April 2005

Easy
April 2005

Makes about 20 truffles
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

Nutrition: per serving

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

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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

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.)
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.
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.