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Truffle Eggs

These rich chocolate candies feature a fabulous hazelnut flavor. They're an eye-catching addition to your Easter table. —Taste of Home Test Kitchen
  • Total Time
    Prep: 1 hour + chilling
  • Makes
    3 dozen


  • 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


  • 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
1 each: 97 calories, 6g fat (4g saturated fat), 3mg cholesterol, 4mg sodium, 11g carbohydrate (11g sugars, 0 fiber), 0 protein.
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