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.
Prep Time30 minutesmins
Cook Time0 minutesmins
Freezing Time30 minutesmins
Total Time1 hourhr
Course: After Dinner, Snack
Cuisine: British
Keyword: dark chocolate, Easter, easter eggs, leftovers, truffles
Cream the butter and sugar together until light and fluffy, then beat in the liqueur.
1 oz unsalted butter, ½ oz golden caster sugar, 2 tsp fruit liqueur
Add the cake crumbs and mix until all is thoroughly combined.
5 oz cake crumbs
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.
150 g dark chocolate
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..
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.