- 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’.
- 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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