Easter Egg Truffles | Video

Easter egg truffles. These no fuss, easy to make truffles are loaded with toasted coconut and coated in chocolate. Featuring coconut truffles rolled into oval shaped eggs, they are perfect for your Easter celebrations. The fancy little yellow truffles hidden inside the eggs will make anyone fall in love with these pretty chocolate Easter eggs.

Chocolate and Easter is a winning combo – don’t you agree? Chocolate, obviously, brings in extra decadence to any special occasion. So, how about a classic truffle recipe loaded with the right amount of sweetness from chocolate?

Easter egg truffles. The yellow center surrounded by white coconut and the final chocolate dip make these truffles taste out of this world. The coconut is lightly toasted for extra flavor and combined with condensed milk to make egg shaped truffles. These are then dipped in melted chocolate to resemble chocolate eggs. Such a cute Easter idea!

Easter Egg Truffles Recipe

Coconut eggs – First, add condensed milk into lightly toasted coconut and make a thick mixture. Roll small balls for rolls and large balls for whites of eggs. Place the yellow balls in white coconut balls and shape into eggs. 

Dip in melted chocolate – Dip the rolled eggs in melted chocolate. Then, decorate anyway you like.

More Easter Recipes:

• Carrot Patch Cupcakes 
• Easter Egg Cheesecake |
• No Bake Easter Slice 

Yield: 10 truffles

Easter Egg Truffles | Video

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Decadent truffles loaded with toasted coconut and chocolate for your Easter festivities!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 and 1/2 cups desiccated coconut
• 1 can (375 g) condensed milk
• 1-2 drops of yellow food color
• 400 g cooking chocolate, melted

Instructions

1. Place coconut in a large frying pan or skillet over low heat. Cook, stirring, for 2-3 minutes or until the coconut is lightly toasted.
2. Add condensed milk. Cook, stirring, for about 4-5 minutes or until the mixture leaves the sides of the pan.
3. Allow to cool completely.
4. Add yellow food coloring to 1/3rd of the mixture.
5. Roll into 10 small balls to resemble egg yolks.
6. Divide the remaining coconut mixture into 10 balls.
7. Roll into balls, flatten lightly, place the yellow ball in the middle, and roll again.
8. Shape into a small egg.
9. Repeat with the remaining mixture to make 10 egg shapes.
10. Place the melted chocolate in a cup or deep container.
11. Dip the eggs, one at a time, in chocolate and arrange on a tray.
12. Refrigerate for 10 minutes or until set.
13. Drizzle with more melted chocolate.

Notes

• You can add ground cinnamon if you like

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 265Total Fat 15gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 67mgCarbohydrates 29gFiber 2gSugar 25gProtein 4g

The nutritional data is for information purposes only

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