Marbled Easter Egg Truffles Recipe 455
MARBLED EASTER EGG TRUFFLES RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 7
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.
KRISPY EASTER EGGS RECIPE - (4.5/5)
Provided by dkanon
Number Of Ingredients 6
Steps:
- In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted. Remove from heat, then add rice cereal and stir until well coated. Lightly spray interior of the plastic eggs with non-stick cooking spray. If mixture is too sticky, you can also spray your hands. Fill both sides of the plastic egg with rice cereal mixture, slightly over-filling one side. Press chocolate egg in the center on one side of the egg, then close the plastic egg to shape it. (It should be full enough to meet with a little resistance as you close it.) Gently release the rice cereal egg from the mold, decorate with your choice of sprinkles and set aside in egg crate until set.
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3.7/5 (3)Calories 100 per serving
- In a small saucepan combine the cream and butter; place the pan over medium heat. Bring the mixture to a simmer, stirring occasionally, but don't allow it to boil.
- With the food processor running, carefully pour the hot cream mixture through the feed tube into the white chocolate. Process the mixture until smooth, stopping to scrape the sides of the bowl if necessary. If the oil starts to separate from the white chocolate, continue to process until it becomes smooth again and has the thick texture of cake batter. Add the vanilla extract and process briefly to mix it in.
MARBLED EASTER EGG TRUFFLES | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (2)Total Time 3 hrsServings 16Published 2014-04-11
- 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.
EASTER TRUFFLES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
- Melt the chocolate and butter in a bowl in the microwave for 2 minutes on medium, stirring halfway through. (Alternatively, melt in a bowl over a pan of just simmering water. Stir until smooth.)
- Put the egg yolks into a clean bowl, then gradually whisk in the chocolate. Cover and chill for about 45 minutes, until the mixture is just set.
- Put a teaspoonful of the mixture into the ball of your hand, then roll the chocolate into a ball, squeezing one end gently to create an egg shape. Put the truffle on a sheet of baking paper and repeat with the remaining mixture. If colouring the truffles, put a small drop of food colour onto your fingertip, then rub this over a small area of a plate. Add the icing sugar and mix into the colour. Use this to coat the truffles – or just rub the truffles with plain icing sugar. Cover and chill. Eat within 5 days.
CHOCOLATE MARBLE TRUFFLES RECIPE | MYRECIPES
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- Microwave semisweet chocolate pieces and 1/4 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50%) power 3 1/2 minutes. Whisk until chocolate melts and mixture is smooth. Repeat the same procedure with white chocolate bars and 1/4 cup whipping cream. (If chocolate doesn't melt completely, microwave and whisk at 15-second intervals until melted.) Whisk 3 tablespoons butter and 2 tablespoons almond liqueur into each mixture, let stand 20 minutes.
- Beat each batch with an electric mixer 4 minutes or until mixture forms soft peaks (Do not overbeat mixture.) Spoon both mixtures into a 13 x 9-inch pan; swirl with a knife. Cover and chill at least 4 hours.
- Shape mixture into 1-inch balls; roll in cream-filled chocolate sandwich cookie crumbs. Cover and chill up to 1 week, or freeze up to 1 month.
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