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Easter Egg Truffles

These Easter egg truffles will be a great addition to your Easter dessert table. They are so attractive in pastel colours and so creamy and delicious.

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Who doesn't love rich dark chocolate truffles, especially when coated in yummy and colourful white chocolate coating. All this you can find in our Easter egg truffles, which could be an ideal addition to your Easter dessert table.

Our recipe will show you how to make these attractive sweets for which you need only 5 ingredients plus food colourings. Your family and friends will be happy to enjoy these lively chocolate truffles in the shape of Easter eggs along our chocolate and lemon Easter cookies or decorated egg-shaped cookies.

These Easter egg truffles start with a base of creamy chocolate ganache - made with quality dark chocolate with at least 55% cocoa and heavy whipping cream with a dash of butter and some vanilla bean paste for a special vanilla flavour.

All these is coated into melted white chocolate which is coloured into different colours. The filling is firm enough to roll easily but still smooth and creamy when you enjoy it.

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How to make easter egg truffles

Making these truffles start with finely chopping dark chocolate so it's easily and evenly melted. This is the best done using serrated knife.

Continue with heating together cream and butter to the simmering point then pouring over the chocolate. Stir slowly until the chocolate is melted and the texture is smooth If the chocolate doesn't melt completely, place the bowl on the pan of simmering water and stir until melted.

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This mixture needs to cool in the fridge until it's not soft enough but ready to be scooped (this will take around 1 hour). Shaping truffles comes in two phases. First scoop with a teaspoon small mounds, place on the small tray lined with aluminium foil and put in the fridge for 30 minutes. Then once they firm up, form egg-shaped truffles with flat bottoms. Now, place them to the freezer for 15 minutes.

Making white chocolate coating for truffles

For coating our truffles we use white chocolate coloured in pastel Easter colours which makes them both delicious and attractive. For colouring we use gel food colouring, which is ideal for this, as you need only a few drops of colour to achieve nice colours.

Making coating is very easy and you just need to broke white chocolate and melt over a pan of gently simmering water. Once melted, divide chocolate into 3 small bowls.

Tint each bowl with different food colouring by adding just 2-3 drops of the food colouring and stirring. To colour our truffles, we used red, yellow and blue colours, but feel free to experiment with other colours and combination of colours.

Dipping truffles into white chocolate coating

Take egg-shaped truffles and using two forks dip each into the coloured white chocolate. Wait for a few seconds until the excess of coating drop and place truffles on a tray lined with aluminium foil. Leave them to set at room temperature, then place in the fridge until serving.

Once the chocolate has set, you might notice a small pool of chocolate at the bottom of your truffles. You can trim them with a sharp knife to make truffles looks better.

Storing Easter egg truffles

Don't leave your truffles out at room temperature for more than a few hours. Keep them in the fridge up to 1 week in an airtight container. Use a plastic container with a snapping lid or a glass container that can be sealed properly to keep the flavours form inside the fridge to get into your truffles.

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Easter Egg Truffles

MAKES: 12 truffles
COOKS IN: 30 minutes plus cooling time
LEVEL: Moderate


For the truffles

  • 170g (6 ounces ) dark chocolate (55 - 65% cocoa), coarsely chopped
  • 80ml (1/3 cup + 1 tbsp) whipping cream (33 - 36% milk fat)
  • 30g (2 tbsp) butter, cutted into smaller pieces
  • 1 teaspoon vanilla bean paste

For the coating

  • 200g (7 ounces) white chocolate, broken
  • gel food colourings (red, yellow, blue)


  1. FOR THE TRUFFLES, place chopped dark chocolate into a heatproof bowl.

  2. Put the cream and butter into a small saucepan and heat gently until the butter melts and the cream reaches simmering point - 30 - 40 seconds.

  3. Pour over the chopped chocolate. Leave for 2 - 3 minutes, then stir until you get a smooth texture and chocolate is melted. If the chocolate is not melted completely, place the bowl with it over the saucepan of gently simmering water and stir until melted. Cover the chocolate ganache with cling film and place in the fridge for 1 hour until it's ready to scoop.

  4. Use a teaspoon to scoop the mixture, making mounds (of the size of small walnuts) and place them on the small tray lined with aluminium foil. Place back in the fridge for 20 - 30 minutes.

  5. Roll the mounds into egg-shaped truffles with flatted bottom and place in the freezer for only 15 minutes. 

  6. FOR THE COATING, place chopped white chocolate in the heatproof bowl over a saucepan of gently simmering water and stir until melted. Make sure the bowl doesn't touch the water.

  7. Divide the melted chocolate into 3 different bowls and add different food colourings to each bowl. Use only a few drops to tint the melted chocolate. We used red to get red colour, yellow and blue.

  8. Dip egg-shaped truffle into the coloured white chocolate and roll around using two forks until evenly coated. Place it back on the tray or plate lined with aluminium foil. Repeat with remaining truffles, alternating between different colours. Coating will firm shortly. Keep them in the fridge until served.

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