Pascha Recipes
Fudgy Truffle Eggs
Make homemade Fudgy Truffle Eggs in a flash with just 5 ingredients.
Prep: 35 min | Total: 3 hr | Yield: 48 truffles
Ingredients
- 1 (12 ounce) bag semisweet chocolate chips (2 cups)
- 1 (16 ounce) container Betty Crocker® Rich & Creamy chocolate frosting
- 1 teaspoon vanilla extract
- 1/4 cup creamy peanut butter or marshmallow creme
- 1 (24 ounce) package vanilla-flavored (almond bark) or chocolate-flavored candy coating
Instructions
- In large microwaveable bowl, microwave chocolate chips uncovered on HIGH for 1 minute, stir until melted. If necessary, microwave for 10 to 20 seconds longer or until chocolate can be stirred smooth.
- Microwave frosting uncovered on HIGH 20 seconds; stir into melted chocolate chips.
- Stir in vanilla extract.
- Cover; refrigerate for 30 minutes or just until thick enough to hold a shape.
- Drop chocolate mixture by level tablespoonsful onto waxed paper lined cookie sheets.
- Flatten each tablespoon of chocolate mixture.
- Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center.
- Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.)
- Freeze for 30 minutes.
- In large bowl, microwave candy coating uncovered on HIGH for 1 minute to 1 minute 30 seconds, stirring until smooth.
- Dip eggs, one at a time, into candy coating using fork to hold them. Return to cookie sheets.
- Refrigerate eggs for about 10 minutes or until coating is set.
- Decorate as desired.
Attribution
Recipe and photo used with permission from:
Betty Crocker