Best Fudgy Truffle Eggs Recipes

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FUDGY TRUFFLE EGGS



Fudgy Truffle Eggs image

Make homemade Easter eggs in a flash with just 5 ingredients.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 48

Number Of Ingredients 5

1 bag (12 oz) semisweet chocolate chips (2 cups)
1 container (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
1 teaspoon vanilla
1/4 cup creamy peanut butter or marshmallow creme
1 package (24 oz) vanilla-flavored (almond bark) or chocolate-flavored candy coating

Steps:

  • In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
  • Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
  • Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
  • In large bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Truffle, Sodium 45 mg, Sugar 17 g, TransFat 1/2 g

FUDGY TRUFFLE EGGS



Fudgy Truffle Eggs image

Betty Crocker does it again with this 5 ingredient easy make your own Easter (Ostara) eggs

Provided by Stormy Stewart

Categories     Chocolate

Time 40m

Number Of Ingredients 5

1 pkg (12 oz) semisweet chocolate chips (2 cups)
1 can(s) chocolate frosting (12 oz)
1 tsp vanilla
1/4 c creamy peanut butter or marshmellow creme
1 pkg 24 oz) vanilla-flavored (almond bark) or chocolate-flavored candy coating

Steps:

  • 1. In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
  • 2. Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
  • 3. Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
  • 4. In large bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

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