Truffle Eggs

• 1/4 cup heavy whipping cream
• 1 tablespoon butter
• 1/2 teaspoon light corn syrup
• 4 ounces semisweet chocolate, chopped
• 2 tablespoons Nutella
• 1 pound white candy coating disks
• 5 to 6 drops blue food coloring
• 1/2 to 1 teaspoon instant coffee granules
• Sweetened shredded coconut, toasted, optional

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)