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