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Easter truffles
- Published: 31 Mar 05
- Updated: 18 Mar 24
These egg-shaped chocolate truffles make a lovely alternative Easter gift to a shop-bought Easter egg – or table favours at an Easter lunch. They’re also easy enough for kids to make.
![Easter truffles](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/509393-1-eng-GB_easter-truffles-768x867.jpg)
Feeling inspired this Easter? Why not try making one of these bona fide homemade chocolate Easter eggs from scratch – we’ll show you how…
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Makes about 20 truffles
-
Takes 30 minutes to make, plus chilling
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.
- Recipe from April 2005 Issue
Nutrition
- Calories
- 60kcals
- Fat
- 4.2g (2.4g saturated)
- Protein
- 0.6g
- Carbohydrates
- 5.3g (5.2g sugars)
- Salt
- trace
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