Homemade Chocolate Eggs & Truffles
Craft decadent chocolate eggs with silky ganache centers and bite-sized truffles dusted in cocoa. Perfect for gifting, holidays, or indulgent snacking!
Ingredients
- 200 g dark chocolate 70% cocoa – Rich base for shells and ganache.
- ½ cup heavy cream – Creates creamy smooth filling.
- 2 tbsp unsalted butter – Adds silkiness to ganache.
- 1 tsp vanilla extract – Enhances flavor; substitute with citrus zest or liqueur.
- ¼ cup cocoa powder – For dusting truffles.
- Optional: Food coloring sprinkles, crushed nuts – For decoration.
Instructions
- Brush plastic egg molds with melted dark chocolate. Chill 15 minutes, repeat for a second layer. Set aside.
- Heat cream until simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Mix in butter and vanilla. Chill until firm (1–2 hours).
- Spoon ganache into chocolate shells, leaving a ¼-inch border. Seal edges with melted chocolate. Chill 20 minutes.
- Roll chilled ganache into 1-inch balls. Coat in cocoa powder, tempered chocolate, or toppings.
- Drizzle truffles with melted white chocolate or paint egg shells with edible glitter.
Notes
Tempering Tip: Use a thermometer for glossy, snap-worthy chocolate.
Storage: Keep in an airtight container at room temperature for up to 2 weeks.
Freezing: Undecorated chocolates freeze well for 3 months. Thaw in the fridge.
Gift Idea: Package in mini cupcake liners inside a decorative box.