Description
These chocolate egg truffles combine a lemon ganache "yolk" and a white chocolate ganache "egg white", and they're coating in dark chocolate for a rich, flavorful bite. These are the perfect conversation-starting treat to make for Easter!
Ingredients
Egg Yolk (Lemon Ganache):
- 1 1/2 tablespoons heavy cream
- 1/2 teaspoon lemon zest
- Yellow and red food coloring (we use this natural food coloring)
- 1/2 cup good quality white chocolate chips
- 1 1/2 teaspoon lemon juice
- Pinch of salt
Egg White (White Chocolate Ganache):
- 5 tablespoons heavy cream
- 1 1/2 cups good quality white chocolate chips
- 1 1/2 tablespoons butter
- Pinch of salt
For the eggs:
- 4 oz dark chocolate, for coating
Instructions
- To a small heatproof bowl, add the heavy cream and lemon zest. Microwave until very hot but not boiling, about 30-40 seconds. Stir in 3 drops of yellow food coloring (we used natural food coloring), and 1-2 drop of red, stirring and adjusting until you've achieved an egg yolk color.
- To another medium-sized heatproof bowl, add the white chocolate chips. Pour the hot heavy cream mixture over the white chocolate chips. Stir until melted. If necessary, microwave the mixture in 15 second intervals if the chocolate chips don't fully melt.
- Stir in lemon juice and salt until well incorporated, then place ganache in the refrigerator for at least an hour to firm up.
- Next, make the white chocolate "egg white" ganache by adding the heavy cream to a heatproof bowl and microwaving for 30-40 seconds until very hot.
- To a medium-sized heatproof bowl, add the white chocolate chips, butter, and salt. Pour the hot heavy cream mixture over the white chocolate chips, stirring until melted and microwaving in 15 second intervals if the chips haven't fully melted. Give the ganache an hour to firm up in the refrigerator.
- To assemble the truffles, scoop out a teaspoon of the lemon ganache and roll into a ball and set aside. This is your egg "yolk". Next, scoop out a heaping tablespoon of the white chocolate "egg white" ganache. Use your thumbs to flatten out the white chocolate ganache, place the lemon ganache ball inside, and mold the ganache around it. If the ganache starts to feel soft and melt in your hands a bit, place all of the centers, then place your "eggs" in the refrigerator for 5-10 minutes. They should be easier to shape once they've re-chilled.
- In a medium-sized heatproof bowl, melt some dark chocolate chips. Dunk each "egg" into the chocolate and place on a parchment-lined rimmed baking sheet. Move to the fridge to allow the chocolate to set, then enjoy!
Notes
Be patient and don't over microwave! The ganache might look grainy at first, but it will come together with a smooth texture after mixing. Let it sit for a few seconds after each microwave interval so the chocolate can melt slowly and gently. If you over-heat it, it will seize and become hard and grainy.
Storage: These keep best in the fridge so that the ganache remains solid. In the fridge, they'll keep for about a week. They're best enjoyed after letting them sit out for 10-15 minutes to soften a bit, though.
We used natural food coloring to get that yolky-yellow color for the center of the "egg" - about 1 drop of red and 2-3 drops of yellow should do the trick.
- Prep Time: 5 minutes
- Chill Time: 1 hour 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 238
- Sugar: 19.2 g
- Sodium: 177.3 mg
- Fat: 15.8 g
- Carbohydrates: 22.2 g
- Fiber: 1.5 g
- Protein: 2.4 g