Truffle Easter Eggs Or Cake Truffles At Any Other Time
Have you thought about making your own Easter eggs? It can be easier than you might think. These homemade truffle Easter eggs have a nice crisp chocolate shell and a melt in the mouth filling. The filling is made from leftover cake crumbs, so they’re a brilliant ‘more food, less waste’ recipe. Shape them into balls, rather than eggs and you have cake truffles for any time of the year.
Once I spotted, this post for homemade Easter eggs, I was all fired up to attempt my own Easter eggs this year. Having looked at the recipe a little closer, however, I was undecided. I really can’t get my head around US measurements and what did two packages of Graham crackers equate to anyway? So, when I had some cake left over from trimming the chocolate matcha battenberg, I decided to use that as the base for a filling instead.
Truffle Easter Eggs
My usual aversion to faffing about came into play, so my chocolate eggs didn’t look in the least professional. I was, however, pleased that I’d made the attempt. Most people I know prefer homemade over commercial offerings and these certainly looked homemade. I did try to temper the chocolate, but it wasn’t as successful as I’d hoped. I will get this tricky process cracked this year, I will!
Luckily, my mother, for whom the majority of these were destined, was very impressed and thought them utterly delicious. CT also got in on the act. He thought they were the best Easter eggs he’d ever had. He could, of course, be a little biased. With their nice crisp chocolate shell and melt in the mouth innards, he reckoned they were just like a real egg. Hmm!
These cake truffles are best kept for the adults. Not only do they contain alcohol, but they’re not designed for an instant sugar hit either.. They are slow food to be savoured carefully and enjoyed at length. The bitter dark chocolate is a good foil to the softer sweeter filling.
I know these truffle Easter eggs are a little late in the day, but this is the last of my Easter platter posts. Although really, they don’t have to be Easter eggs at all. I think they’d make a lovely gift on any occasion, especially if you’ve mastered the art of tempering chocolate.
Easter Egg Platters
For Easter this year, I decided to give Easter egg platters rather than buy large eggs. I prepared two of them, one for my mother and one for CT. The platter did contain some bought mini chocolate Easter eggs, but also some of these truffle Easter eggs, some homemade Easter nests and one of my Amaretto Easter cupcakes.
Show Me Your Cake Truffles
Thanks for visiting Tin and Thyme. If you make these truffle Easter eggs, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Truffle Easter Eggs. PIN IT.
Truffle Easter Eggs – The Recipe
These truffles have a nice crisp chocolate shell and a melt in the mouth filling. The filling is made from leftover cake crumbs, so they're a brilliant 'more food, less waste' recipe. Shape them into balls, rather than eggs and you have cake truffles for any time of the year.
- 1 oz (30g ) unsalted butter
- ½ oz (15g) golden caster sugar
- 1 dsp fruit liqueur (I used homemade rhubarb liqueur)
- 5 oz (140g) cake crumbs (blitz leftover cake into crumbs in a food processor or blender)
- 150 g dark chocolate (I used 72% G&B Cook's chocolate)
Cream the butter and sugar together until light and fluffy, then beat in the liqueur.
Add the cake crumbs and mix until all is thoroughly combined.
Take walnut sized pieces and roll between the palms of your hands to form some semblance of an egg shape. I made 15. Put the pieces onto a tray lined with baking paper and place in the freezer for ½ an hour.
Melt 100g of the chocolate in a bowl suspended over a pan of hot, but not boiling water. Remove from the heat and add a further 50g. Leave for a few minutes to melt, then stir. This is a very basic method of tempering chocolate. It should make the chocolate on your truffles look better for longer.
Dip the eggs into the chocolate and put back on the baking paper to set. As the truffle eggs are frozen, this shouldn't take long. Decorate as you see fit before the chocolate has set. I used mini sugar stars..