Chocolate Coconut Truffle Easter Eggs
8 oz white chocolate
1/2 cup sour cream
1 Tablespoon milk
1 1/2 Tablespoons unsalted butter
1 cup shredded coconut
6-8 oz Dark, Milk, or White Chocolate
shredded coconut, finely chopped nuts, or candy sprinkles
Break white chocolate into bits in a heat proof bowl. Put sour cream, milk, and butter together in a small saucepan. Bring to a boil, stirring together as cream and butter melt. Pour over white chocolate and stir until chocolate melts. Stir in coconut. Put bowl in refrigerator for about 1 1/2 – 2 hours.
When filling chills to a consistency firm enough to handle and shape into eggs, take the bowl out of the refrigerator and one blob at a time make egg shapes. Line a pan with wax or parchment paper and set eggs onto it in one layer not touching each other. Chill at least 2 hours or up to overnight.
Melt dark (or milk or white) chocolate in top of small double boiler, stirring constantly until chocolate is thoroughly melted. Put your desired toppings into small bowls, and line a pan with clean wax paper. Put a little pile of the chosen topping on the wax paper for each egg to sit on. Roll eggs in the chocolate one at a time. I used 2 spoons to coat the eggs without having to touch them. Set chocolate coated egg on the topping pile on the wax paper to dry. Sprinkle more topping over the top. You can let it dry and finish that way, or roll it in the topping bowl when it dries long enough to handle it without messing the coating up too much, but not so long that the topping won’t stick to the chocolate. Roll more eggs while waiting for the first one to dry. Take just a few eggs at a time out of the refrigerator to roll. Melting the chocolate in several small batches rather than all at once makes it easier to roll all the eggs as the chocolate gets cold if it sits too long.
If you want to roll the egg in topping rather than just sprinkling it on top, dipping your fingers in cocoa powder will help prevent them from sticking to the chocolate when picking up a semi-dry egg to dip into the desired topping. Set finished eggs into wax paper lined pan and put pan of eggs into the refrigerator to chill before serving. Keep refrigerated. How many eggs you get depends on how big you make them.
Note 1: Shredded coconut is much smaller bits than flaked.
Note 2: The filling in this recipe stays soft. It will stay soft even when frozen so these truffles also make an excellent frozen treat.
When it’s not Easter you can still enjoy these tasty truffles by making them into ordinary round balls instead of Easter egg shape.
The Dark Chocolate Amaretto Truffles can also be made into Easter Egg shapes.
For quick and easy truffles, try this recipe.
So you’re going to send me some, right 😉
Somehow I don’t think that would work too well. Australia has issues with importing food and they’d probably melt anyway. I guess you’ll have to make your own.
Oh. Wow. Is there no end to your talents my friend ? A very Happy Easter to you and your family ❤
These eggs look so delicious, they make me regret that I hate the taste of coconut. But, some of my friends would be completely in their bliss eating these.
You could try the Dark Chocolate Amaretto filling instead of the coconut filling.
That would work.
I’m reading a bit late for easter but those do look good.
They’re good any time of year. If it’s Easter make them egg shaped, otherwise ordinary round truffles work fine.