TRUFFLE EGGS
Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 25
Number Of Ingredients 6
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.
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