Fudgy Truffle Eggs

Make homemade Easter eggs in a flash with just 5 ingredients.

  • Prep Time 35 min
  • Total Time 3 hr 0 min
  • Servings 48

1
bag (12 oz) semisweet chocolate chips (2 cups)
1
container (16 oz) Betty Crocker™ Rich & Creamy chocolate frosting
1
teaspoon vanilla
1/4
cup creamy peanut butter or marshmallow creme
1
package (24 oz) vanilla-flavored (almond bark) or chocolate-flavored candy coating

  • 1 In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
  • 2 Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
  • 3 Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
  • 4 In large bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

Expert Tips

Use your creativity to make one-of-a-kind Easter eggs.