As a child, we use to have a massive Easter egg hunt culminating in baskets overflowing with chocolate eggs from Laura Secord…I mean the Easter bunny!
Needless to say, we were never allowed to eat all those chocolate eggs and I have often wondered what actually happened to them all. I do recall finding bags of the foil wrapped delights in our freezer, which got me thinking….why not re-purpose Easter eggs into something useful and impressive, hence the truffle recipe.
I must admit that the Ferrero Rocher nugets never get melted as they all disappear way too fast but the Easter eggs do melt down beautifully into scrumptious truffles.
- 8 oz (225 g) semisweet chocolate
- ½ cup (1.2 dl) heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon of coffee
- 1-11/2 tablespoons amarula or amaretto
- cocoa powder
- Finely chopped nuts (almonds or walnuts)
- In a small, heavy based saucepan bring milk to a boil.
- Remove from heat and stir in chocolate, broken into small pieces and flavouring.
- Whisk gently until the mixture is smooth.
- Let chocolate cool for a few hours or overnight.
- Scoop a small tablespoon of chocolate mixture into your hand and quickly roll into round balls; being careful to avoid melting the balls.
- place balls on a baking sheet and allow to cool in refrigerator.
- Place coating in a bowl and roll the balls in the mixture until fully coated.
- Place in refrigerator until ready to serve.
- Store the truffle balls tightly covered in a refrigerator.