Save
Print
Pinterest
Facebook
Email

Fudgy Truffle Eggs

Name: Fudgy Truffle Eggs
Prep time: 35 min
Total time: 3 h
Yield: 48
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

Prep 35 min
Total 3 hr 0 min
Servings 48

Make homemade Easter eggs in a flash with just 5 ingredients.

March 15, 2011

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.