Pascha Recipes

Fudgy Truffle Eggs

Make homemade Fudgy Truffle Eggs in a flash with just 5 ingredients.

Fudgy Truffle Eggs recipe

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

  1. 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.
  2. Microwave frosting uncovered on HIGH 20 seconds; stir into melted chocolate chips.
  3. Stir in vanilla extract.
  4. Cover; refrigerate for 30 minutes or just until thick enough to hold a shape.
  5. Drop chocolate mixture by level tablespoonsful onto waxed paper lined cookie sheets.
  6. Flatten each tablespoon of chocolate mixture.
  7. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center.
  8. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.)
  9. Freeze for 30 minutes.
  10. In large bowl, microwave candy coating uncovered on HIGH for 1 minute to 1 minute 30 seconds, stirring until smooth.
  11. Dip eggs, one at a time, into candy coating using fork to hold them. Return to cookie sheets.
  12. Refrigerate eggs for about 10 minutes or until coating is set.
  13. Decorate as desired.

Attribution

Recipe and photo used with permission from: Betty Crocker



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