Marbled Easter Egg Truffles Recipe 455 Recipes

MARBLED EASTER EGG TRUFFLES RECIPE - (4.5/5)

Steps:

• Place white chocolate in a food processor; cover and process until finely chopped. In a small saucepan combine whipping cream and butter; cook over medium heat just until simmering (do not allow mixture to boil), stirring occasionally. Remove from heat. With the food processor running, carefully pour hot cream mixture through the feed tube into the finely chopped white chocolate. Process until smooth, stopping to scrape sides of bowl if necessary. If during processing the mixture appears to break (the oil separates out of the white chocolate), continue to process until the mixture becomes smooth again and has the thick texture of cake batter. Add desired flavoring; process briefly to mix well. Transfer white chocolate mixture to a large bowl; chill for 2 to 3 hours or until very firm. To shape truffles, line a baking sheet with parchment paper or waxed paper; set aside. Dust your hands with powdered sugar. Divide white chocolate mixture into 16 portions. Form each portion into a ball. Roll one end of each ball between your palms and pinch it gently to make an egg shape. Place egg shapes on the prepared baking sheet. Chill while you prepare the candy coating. Place 1/3 of the vanilla-flavor candy coating disks in a medium microwave-safe bowl. Microwave according to package directions until melted and smooth, stirring every 30 seconds. Using a microwave-safe bowl for each color of candy coating, microwave each color according to package directions until melted and smooth, stirring every 30 seconds. Using a spoon for each color, drizzle several colors of candy coating on top of the melted vanilla coating. The colors will mix together as you dip the truffles, so try to choose colors that blend well and won't immediately produce a muddy color. Don't worry about swirling them together; the dipping process will do that. Submerge a truffle completely in the coating. Using a fork or dipping tools, carefully lift truffle out of the coating, swirling it around a little to make sure the top is coated with a variety of colors. Return the coated truffle to the paper-lined baking sheet. Repeat with another truffle. After several truffles, the colors will become indistinct. At this point, drizzle more colored coating on top of white coating to get vibrant swirls. When the melted vanilla coating is too low to dip or is no longer white, melt a fresh batch of vanilla candy coating. Repeat until all of the truffles have been coated. Chill coated truffles about 15 minutes or until coating is set. For the best taste and texture, let truffles stand at room temperature for 15 to 30 minutes before serving.

MARBLED EGGS

Steps:

• Hardboil your eggs normally.
• When they are cool enough to handle, roll them around on a hard surface to crack them. Try not to break the membrane. Develop a nice overall cracked look.
• Then re-boil in water with food coloring of your choice.
• You could make really cool looking deviled eggs with these.

TRUFFLE EGGS

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.