Chocolate Truffle Egg Box Recipes

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LIGHT CHOCOLATE TRUFFLES



Light Chocolate Truffles image

I made these for my husband on Valentine's Day, and later for Christmas gifts. Everyone loves them! -Donni Worthen, Branson, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 1-1/2 dozen.

Number Of Ingredients 4

1/3 cup semisweet chocolate chips
4 ounces reduced-fat cream cheese
1/3 cup plus 2 teaspoons baking cocoa, divided
1-1/4 cups plus 2 teaspoons confectioners' sugar, divided

Steps:

  • In a microwave, melt chocolate chips; stir until smooth. Set aside. , In a small bowl, beat cream cheese until fluffy. Beat in 1/3 cup cocoa and melted chocolate. Gradually beat in 1-1/4 cups confectioners' sugar. Lightly coat hands with confectioners' sugar; roll chocolate mixture into 1-in. balls. Roll in remaining cocoa or confectioners' sugar. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 24mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

TRUFFLE EGGS



Truffle Eggs image

These rich chocolate candies feature a fabulous hazelnut flavor. They're an eye-catching addition to your Easter table. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 9

1/4 cup heavy whipping cream
1 tablespoon butter
1/2 teaspoon light corn syrup
4 ounces semisweet chocolate, chopped
2 tablespoons Nutella
1 pound white candy coating disks
5 to 6 drops blue food coloring
1/2 to 1 teaspoon instant coffee granules
Sweetened shredded coconut, toasted, optional

Steps:

  • In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes. Whisk in Nutella until combined. Transfer to a small bowl. Cover and refrigerate for 45-60 minutes or until thickened, stirring every 15 minutes. , Shape 1 heaping teaspoonful of chocolate mixture into an egg. Place on a parchment-lined baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 5-10 minutes. , Meanwhile, in a microwave-safe bowl, melt candy coating; stir until smooth. Stir in food coloring. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet and immediately sprinkle with coffee granules. Let stand until set. Store in an airtight container in the refrigerator. Serve eggs on a nest of coconut if desired.

Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 4mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE TRUFFLE EGG BOX



Chocolate truffle egg box image

Pop rich chocolate sweets rolled in nuts and cocoa in an empty egg box for an extra-special finish

Provided by Good Food team

Categories     Dessert

Time 25m

Yield Makes 12 truffles or 2 gift boxes

Number Of Ingredients 8

150ml double cream
100g dark chocolate , chopped into small pieces
100g milk chocolate , chopped into small pieces
2 tbsp cocoa powder
50g chopped hazelnut
mini paper cases
empty egg boxes
ribbon (optional)

Steps:

  • Gently heat the cream in a pan. When hot, remove from the pan and leave to stand for 1 min. Add dark and milk chocolates to the pan, and stir until melted and smooth. Pour mixture into a bowl and chill in the fridge until firm.
  • When the chocolate is firm, use 2 teaspoons to scoop out 12 walnut-sized truffles. Roll half the truffles in the cocoa powder and the other half in hazelnuts. Place the covered truffles in mini paper cases and pop into egg boxes. You can now tie up with ribbon and give to someone you love.

Nutrition Facts : Calories 183 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

TRUFFLE EGGS



Truffle Eggs image

Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 25

Number Of Ingredients 6

8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
1/4 cup plus 2 tablespoons heavy cream
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 to 3 pounds white chocolate
Sky-blue gel-paste food coloring
Teal luster dust (optional)

Steps:

  • Put bittersweet chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth; remove from heat. Stir in butter.
  • Pour into a loaf pan. Cover with plastic wrap, and refrigerate until very cold and set but still pliable, about 2 hours.
  • Using a 1 1/4-inch ice cream scoop or a tablespoon, scoop balls of ganache, transferring them to baking sheets lined with parchment paper as you work. Refrigerate 10 minutes.
  • Using your hands, roll each ball into an egg shape. Place in freezer until very firm, about 1 hour.
  • Meanwhile, put 1 1/2 pounds white chocolate into a heatproof bowl set over a pan of simmering water. Stir until smooth; remove from heat. Divide between 2 medium bowls. Add food coloring to 1 bowl until desired blue shade. Add a few drops of food coloring to other bowl, and swirl lightly with a toothpick.
  • Working with one at a time, dip half of the eggs in blue chocolate, then dip remaining eggs in swirled chocolate, letting excess chocolate drip back into bowl. As you work, transfer eggs to a baking sheet lined with parchment paper; refrigerate until set, about 1 hour. Truffles can be refrigerated in an airtight container up to 2 weeks.
  • For sparkly truffles, brush luster dust onto blue eggs to coat if desired.

CHOCOLATE-ORANGE EASTER-EGG TRUFFLES



Chocolate-Orange Easter-Egg Truffles image

Categories     Candy     Liqueur     Milk/Cream     Chocolate     Dessert     Easter     Orange     Spring     Bon Appétit

Yield Makes about 16

Number Of Ingredients 6

1/2 cup whipping cream
12 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons plus 2 teaspoons Grand Marnier or other orange liqueur or orange juice
4 teaspoons grated orange peel
Unsweetened cocoa powder (preferably Dutch-process)

Steps:

  • Bring cream to simmer in heavy medium saucepan over medium heat. Add chocolate and stir just until melted and smooth. Add butter and stir until melted. Remove from heat. Stir in Grand Marnier and orange peel. Pour mixture into 8x8x2-inch glass baking dish. Refrigerate until mixture is firm enough to shape, about 1 hour 30 minutes.
  • Line baking sheet with foil. Using scant 2 tablespoonfuls for each truffle, spoon 16 mounds of chocolate mixture onto prepared sheet. Using 2 serving teaspoons to form eggs and holding 1 teaspoon in 1 hand and second teaspoon in other hand, scoop 1 mound of chocolate from the first spoon to the second. Scoop chocolate from 1 spoon to the other several times, running spoon over surface of mounded chocolate to smooth oval as much as possible. Using palms of hands, roll chocolate mound into egg shape, smoothing surface as much as possible (surface will not be completely smooth). Place on plate. Repeat with remaining chocolate mounds. Refrigerate chocolate eggs until firm, about 45 minutes. Working in batches and using table knife or fingers, smooth surface of chocolate eggs again, if necessary. Chill until firm, about 15 minutes. Sift cocoa powder over chocolate eggs, covering completely. Cover and refrigerate. (Can be made 3 days ahead. Keep refrigerated.)

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