These little gems are as delicious as they are pretty – a thin white chocolate shell filled with a rich dark chocolate truffle, flavoured with mint (for the pale green eggs), peanut butter (for the brown speckled ones) or coffee (for the black, white and grey spotty ones). Making them takes a little while but really isn’t that difficult in terms of technical skills, so they make the perfect gift for anyone you really want to impress…
All right, though, I know exactly what you’re thinking – at this time of year, you can buy Easter Eggs by the dozen, they’re yummy and they’re not even that expensive. Why would you bother making your own? And maybe you won’t, maybe you’ll just enjoy looking at my pictures and then buy yourself (I mean, buy your family and loved ones) a big old Maltesers egg in the supermarket. Which is absolutely fine by me.
But if you fancy switching it up a little bit, getting creative in the kitchen and scoring some serious brownie points, then give these a go…
The quantities and ingredients I’ve given are based on you dividing the truffle mixture into three and flavouring each part differently, to make the three flavours of eggs mentioned above. Obviously if you’d like to make all the eggs one flavour, you can simply triple the quantity of the one flavouring you add to the truffle mixture.
Chocolate Truffle Easter EggsPrint Recipe
- 150g dark chocolate
- 150ml double cream
- 50g butter
- 200g white chocolate
- Gel food colouring: green (for green eggs), red, yellow and blue (for brown eggs) and black (for grey speckled eggs)
- Cocoa powder for sprinkling
- To flavour the truffle mixture:
- 1 Reese’s Peanut Butter Cup
- Instant coffee
- Peppermint essence
Start by making the truffle mixture, which will need a few hours to cool and solidify. First, warm the cream and butter in a saucepan on the hob, and once the butter has melted, pour over the broken-up dark chocolate and stir until no lumps remain. You might need to give it a thirty second blast in the microwave to make sure all the lumps have melted.
Now, divide the truffle mixture evenly between three bowls. To the first one, add a chopped up Reese’s Peanut Butter Cup, and stir until melted. To the second, add a heaped tablespoon of instant coffee, and to the third, add a few drops of peppermint essence, stirring both really well. Make sure you mark which flavour is in which bowl, and set aside to cool in the fridge until solid.
Next, shape the truffle mix into eggs – I found the easiest way to do this was to scoop out a generous spoonful, and then wrap it in clingfilm before shaping (otherwise it’ll melt and be too difficult to sculpt). Unwrap the clingfilm and return the eggs to the fridge for another 30 minutes – again, don’t forget to mark which flavours are which.
For the white chocolate stage, first prepare a chopping board by covering with greaseproof paper (fold it over the sides and secure with sellotape to prevent it slipping). Make sure you have enough space for it in the fridge – you’ll be placing your eggs on it once coated, to cool and solidify.
Break up the white chocolate and microwave in thirty second bursts, stirring each time, until smooth. Again, divide between three bowls. Leave the first one white, add a few drops of green to the second, and add red, yellow and blue to the third to make brown. You might need to add a bit more to get the desired colour – go with your instincts.
For the speckled grey eggs: take your coffee truffle eggs, and one at a time, place them in the bowl of white chocolate, spooning it over the top to make sure the egg is completely covered, then lift with a spoon (allowing excess to drip off) and lay on the prepared board. While they cool, add a little black colouring to the remaining white chocolate to make grey, then use a suitable implement (I used the end of a spoon handle) to put grey spots on the eggs.
For the green eggs: take your peppermint truffle eggs, and one at a time, place them in the bowl of green chocolate, spooning it over the top to make sure the egg is completely covered, then lift with a spoon (allowing excess to drip off) and lay on the prepared board. Once the eggs have cooled, dust one end of each egg with a little cocoa powder.
For the brown eggs: take a third your peanut butter truffle eggs, and one at a time, place them in the bowl of brown chocolate, spooning it over the top to make sure the egg is completely covered, then lift with a spoon (allowing excess to drip off) and lay on the prepared board. Once the eggs have cooled, dust with a little cocoa powder all over.
These eggs will keep for up to a week in the fridge. For best effect, gift them in a cardboard egg box tied with ribbon.