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Easter Egg Truffles
200g/6½oz chocolate wheaten or plain sweet biscuits, broken up 3 tbsp cocoa 125g/4oz cream cheese, firm not spreadable 125g/4oz dark chocolate, melted garnishes of your choice, such as sprinkles, dried rose petals, freeze-dried fruit powder, crushed freeze-dried fruits and/or berries, finely chopped nuts, coconut and/or white chocolate melts
© Annabel Langbein Media
Line 2 oven trays with baking paper.
Place biscuits and cocoa in a food processor and whizz to form a fine crumb. If you don’t have a food processor place biscuits, in a sealable bag and bash with a wooden spoon until they form a fine crumb, then mix in cocoa. Add cream cheese and blend until smooth, scraping down the sides as needed to ensure the mixture is evenly combined. Take 2-3 teaspoons worth of the mixture, roll into an egg shape and place on one of the prepared trays. Repeat with the remaining mixture. Chill until firm and cold (at least 30 minutes)
Once firm, dip the eggs into melted chocolate to fully coat then lift out with a fork or small scoop and place onto second prepared tray. Sprinkle with garnishes of your choice.
If decorating with white chocolate, chill for 5 minutes to allow the melted chocolate coating to set. Melt the white chocolate and either drizzle from a fork over the eggs or place in a piping bag with a fine nozzle attached or in a sealable bag with a tiny corner cut off and pipe patterns over the eggs. Store in the fridge in a covered container for up to 2 weeks.
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