TRUFFLE EGGS RECIPES

TRUFFLE EGGS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Truffle Eggs Recipe: How to Make It - Taste of Home image

These rich chocolate candies feature a fabulous hazelnut flavor. They're an eye-catching addition to your Easter table. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 60 minutes

Cook Time 0 minutes

Yield 3 dozen.

Number Of Ingredients 9

Ingredients

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

Steps:

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. , Shape 1 heaping teaspoonful of chocolate mixture into an egg. Place on a parchment-lined baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 5-10 minutes. , 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 baking sheet 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.

Nutrition Facts : Calories 97 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 4mg sodium, CarbohydrateContent 11g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

TRUFFLE EGGS RECIPE | MARTHA STEWART

Truffle Eggs Recipe | Martha Stewart image

Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield Makes 25

Number Of Ingredients 6

Ingredients

8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
1/4 cup plus 2 tablespoons heavy cream
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 to 3 pounds white chocolate
Sky-blue gel-paste food coloring
Teal luster dust (optional)

Steps:

Put bittersweet chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth; remove from heat. Stir in butter.
Pour into a loaf pan. Cover with plastic wrap, and refrigerate until very cold and set but still pliable, about 2 hours.
Using a 1 1/4-inch ice cream scoop or a tablespoon, scoop balls of ganache, transferring them to baking sheets lined with parchment paper as you work. Refrigerate 10 minutes.
Using your hands, roll each ball into an egg shape. Place in freezer until very firm, about 1 hour.
Meanwhile, put 1 1/2 pounds white chocolate into a heatproof bowl set over a pan of simmering water. Stir until smooth; remove from heat. Divide between 2 medium bowls. Add food coloring to 1 bowl until desired blue shade. Add a few drops of food coloring to other bowl, and swirl lightly with a toothpick.
Working with one at a time, dip half of the eggs in blue chocolate, then dip remaining eggs in swirled chocolate, letting excess chocolate drip back into bowl. As you work, transfer eggs to a baking sheet lined with parchment paper; refrigerate until set, about 1 hour. Truffles can be refrigerated in an airtight container up to 2 weeks.
For sparkly truffles, brush luster dust onto blue eggs to coat if desired.

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Mash 6 hard-boiled egg yolks, 3/4 cup mayonnaise, 1 1/2 teaspoons truffle oil and a pinch of cayenne. Mix in 1 tablespoon chopped jarred black truffles, if desired. Spoon into the egg whites and top with chopped chives.

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