Truffle eggs

(0 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Truffle eggs
Truffle eggs
  • Makes: 6

  • Prep time:

  • Cooking time:

  • Total time:

    plus setting time
  • Skill level: Bit of effort

  • Costs: Cheap as chips

Essentials recipe Delicious truffle eggs would make the perfect food gift for Easter. They're much easier to make than they may look and taste delicious. Pop a few of these eggs into a cellophane bag and tie with a ribbon. You could even give them as a gift in a colourful egg box.


For this Easter recipe you will need:
  • 150g dark chocolate (70%), chopped
  • 150ml double cream
  • 25g butter
  • 50g cocoa powder

For different flavours add extracts to the truffle mix or coat the inside of the egg with freeze-dried fruit powders, or glitter!


  1. Use a skewer to tap a small hole in the base of an egg. Peel away a little shell with your fingers and tip the egg out into a bowl - save to use in other recipes, such as to make an omelette. Repeat with all the eggs. Rinse the shells and place them downwards on an egg rack in a warm place, like the airing cupboard, to dry out.
  2. Put the chocolate, cream and butter in a bowl and set over a pan of barely simmering water; let it melt slowly, stirring occasionally. Once melted, remove from the heat and allow to cool slightly.
  3. Put the chocolate mixture into a piping bag and fill each egg to the top with the ganache. Leave to set in the fridge. Once set, peel away the shell and eat!

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter