Truffle Eggs

  1. In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes. Whisk in Nutella until combined. Transfer to a small bowl. Cover and refrigerate for 45-60 minutes or until thickened, stirring every 15 minutes.
  2. Shape 1 heaping teaspoonful of chocolate mixture into an egg. Place on a parchment paper-lined
  3. . Repeat with remaining mixture. Refrigerate until firm, about 5-10 minutes.
  4. Meanwhile, in a microwave-safe bowl, melt candy coating; stir until smooth. Stir in food coloring. Dip eggs into candy coating; allow excess to drip off. Return to
  5. and immediately sprinkle with coffee granules. Let stand until set. Store in an airtight container in the refrigerator. Serve eggs on a nest of coconut if desired.

heavy whipping cream, butter, light corn syrup, semisweet chocolate, nutella, coating disks, coloring, coffee granules, coconut

Taken from www.tasteofhome.com/recipes/truffle-eggs/ (may not work)

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