We’re feeling that Easter eggcitement! Get the whole family involved in making these chocolate egg truffles and enjoy them after a hearty festive lunch.

MAKES 12 // COOKING TIME 55 min

INGREDIENTS
¾ cup double-thick cream
500 g dark chocolate, chopped
1 tsp vanilla essence
250 g milk chocolate, melted
1 cup desiccated coconut

METHOD
1. In a medium pot, scald the cream. Add the dark chocolate and remove from the heat, then add the vanilla essence. Stir until the chocolate has melted and the mixture is smooth.
2. Pour into a shallow dish and place in the freezer for 25 minutes to set.
3. Remove from the freezer. Scoop out tablespoonfuls of mixture and gently roll into egg shapes, then return to the freezer for 5 minutes to harden again.
4. Using your fingers (or spearing with two toothpicks), dip each truffle egg into the melted milk chocolate. Allow the excess chocolate to drip off, then roll in the coconut.

Recipe & styling: Lisa Clark
Photography: Andreas Eiselen // HMimages.co.za

The post Get eggcited for these quick and easy chocolate egg truffles appeared first on MyKitchen.

Show off your kitchen skills with these elegant DIY chocolate truffles. They are a lovely treat to have at functions or parties, and they’re super easy to make, we promise!

MAKES 30 // COOKING TIME 1 hour (leave overnight)

INGREDIENTS
For the dark-chocolate truffles
180 g good-quality dark chocolate, finely chopped
120 ml cream
10 g butter
For the white-chocolate truffles
200 g white caramel chocolate, finely chopped
100 g butter
2 tbsp cream
1 tsp vodka
1 egg yolk
For the coatings
50 g cranberries, finely chopped
50 g pistachios, finely chopped
20 g desiccated coconut, lightly toasted
Sweet cocoa mix (2 tsp cocoa + 2 tsp icing sugar)

METHOD
For the dark-chocolate truffles
1. Melt the chocolate, cream and butter in a double boiler over low heat. Remove it from the heat immediately after the mixture has come together.
2. Place in the fridge and leave to cool overnight.
3. Scoop out tablespoons of the mixture and roll into balls. Refrigerate until ready to serve.
For the white-chocolate truffles
1. Melt together the chocolate, butter, cream and vodka over low heat. Remove it from the heat immediately after the mixture has come together.
2. Beat in the egg yolk with an electric mixer.
3. Place in the fridge and leave to cool overnight.
4. Scoop out tablespoons of the mixture and roll into balls. Refrigerate until ready to serve.
5. Serve white and dark chocolate truffles with a choice of DIY coatings.

The post DIY chocolate truffles appeared first on MyKitchen.