Food Sugar and Spice

Easter Egg Truffles (again)

IMG_6221 1

It’s tricky writing a food blog.  On one hand, you want to try new recipes to keep people coming back.  On the other, you have favorite recipes you just love, love, LOVE to make.  Where this is going?  You’re getting another repost.

Easter Egg Truffles only get made once per year.  The recipe is awesome, super yummy and makes 2 different flavors.  While a bit time intensive, peanut butter and coconut truffles make a fantastic addition to any Easter dinners, brunches, lunches, egg hunts etc.

Warning:  Completely expect another repost next year.  If you make these you will understand.

IMG_6236 1

Easter Egg Truffles

Makes 60 eggs.  Yes really.  Don’t double it.

Ingredients

  • 1 package cream cheese, softened
  • 1 stick of butter, softened
  • 2 lbs powdered sugar
  • 2 T vanilla
  • 12 oz chunky peanut butter
  • 1 lb sweetened shredded coconut
  • 2 t coconut extract
  • 4 C milk chocolate melties
  • 4 C dark chocolate melties
  • Sprinkles- 2 different colors

Directions

Using stand mixer, combine cream cheese and butter.  Add powdered sugar and vanilla.  Scrape sides until well combined.

Separate cream cheese mixture into 2 bowls.  Place slightly more in one.

Return larger half of batter to stand mixer.  Add 12 oz peanut butter.  For the 12 oz, I use a 16 oz jar and pull out about 2/3 of it.  If I measured (which I don’t), it would probably be 2 1/2 C.  Mixture should not feel sticky.

Put other half of batter in stand mixer.  Add coconut extract and shredded coconut.  If sticky, add a bit more coconut.

Cover and place both bowls in refrigerator for a few hours or overnight.

Line 2 large, rimmed baking sheets with wax paper.

Remove egg fillings from fridge and roll into egg-shaped balls.  My eggs are typically 2 1/2 inches long and 2 inches wide; close to a chicken egg size but slightly smaller.  It’s fun to vary the sizes and make tiny eggs (kids) or giant goose eggs (my husband).

Freeze eggs for a few hours or overnight.

Use a small bowl, melt about half of the milk chocolate melties.  I use 15 second bursts, stirring in between.  Chocolate can burn (yet another lesson).  Melties are disk-shaped chocolates which melt smoother and easier than chocolate chips.  They can be purchased at craft stores or Winco grocery stores carry them in bulk.

Dip coconut eggs one at a time in melted milk chocolate.  Use a fork, lower egg in and roll it around.  Remove with fork, wipe extra chocolate on the side of bowl.  Place back on wax paper.  Apply one color of sprinkles immediately.  Repeat on all eggs.

Repeat process with peanut butter eggs in dark chocolate.  Use the other sprinkle color.

When chocolate shells have hardened, wrap Easter Egg Truffles in precut foil candy wrappers or little plastic treat bags.  Eggs will keep in refrigerator for about a week.

Modified from “Easter Eggs” by Joan Zaffary, www.allrecipes.com

Anna Lookingbill

Anna Lookingbill

I'm a self-taught Betty Crocker. Food should be pretty, delicious and have sprinkles. Professionally I'm a clinical social worker. Follow me on Facebook and Pinterest- Sugar and Spice Baking Blog- for great recipes, amazing restaurants and culinary adventures.

Comments