Best Marbled Egg Recipes

MARBLED EASTER EGG SUGAR COOKIE CUTOUTS

Steps:

• Heat oven to 375°F.
• In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough into 4 pieces. Place pieces of dough into 4 small bowls. Tint 1 bowl blue, 1 bowl pink, 1 bowl purple and 1 bowl yellow by stirring in each food color.
• On floured surface, drop tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together. Push dough rectangle toward center on all sides to make 7x6-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch egg-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets. Sprinkle with sugar. Press any leftover scraps together, and reroll on floured surface to make more cookies.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

MARBLED EGG

Steps:

• Slowly melt the white chocolate in a bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Leave until cool but still runny, then spoon into a piping bag. Balance one of the moulds to keep it flat (we used two ramekins to help), then pipe the chocolate in zig-zag lines across the inside of the mould. Repeat with the other mould, then allow to set. When the white chocolate has completely set, repeat the process with melted milk chocolate, piping in between the white chocolate lines. Leave to set in a cool place, then put in the fridge for 5 mins.
• Melt the dark chocolate, then allow to cool and thicken. Using a pastry brush, carefully brush the chocolate over the milk and white lines until the insides of the moulds are completely covered. You may need to return the moulds to the fridge if the dark chocolate starts to melt the chocolate underneath.
• Once set, turn out the moulds, fill one half with chocolates, then stick the sides together using the remaining melted dark chocolate. Tie a ribbon around the egg to finish.

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.