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Fudgy Truffle Eggs

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  • Prep 35 min
  • Total 3 hr 0 min
  • Servings 48
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Make homemade Easter eggs in a flash with just 5 ingredients.
Created Mar 15, 2011
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Ingredients

  • 2 cups (500 mL) semisweet chocolate chips
  • 1 tub Betty Crocker* Creamy Deluxe* Chocolate Frosting
  • 1 tsp (5 mL) vanilla
  • 1/4 cup (50 mL) creamy peanut butter or marshmallow creme
  • 24 oz (680 g) vanilla-flavoured (almond bark) or chocolate-flavoured candy coating

Steps

  •  
    1
    In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
  •  
    2
    Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
  •  
    3
    Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in centre. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
  •  
    4
    In large bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

Expert Tips

  • Tip 1
    Special Touch: Use your creativity to make one-of-a-kind Easter eggs.

Nutrition Information

No nutrition information available for this recipe
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