- April 2005
- Makes about 20 truffles
- Takes 30 minutes to make, plus chilling
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.
Feeling inspired this Easter? Why not try making one of these bona fide homemade chocolate Easter eggs from scratch – we’ll show you how…
- 4.2g (2.4g saturated)
- 5.3g (5.2g sugars)
- 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
- 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.
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