TRUFFLE EGGS – Because Easter just doesn’t feel like Easter without some chocolate eggs…



Hazelnut butter:
1 cup hazelnuts
3 tbsps walnut oil

1 cup hazelnut butter
⅔ cup cacao powder
2 tbsps maple syrup
A pinch of sea salt

1 cup dark chocolate, chopped

To make the hazelnut butter: Place three cups hazelnuts into a high-speed blender and blend until smooth, using the tamper to press them down into the blades. If the mixture seems too dry, or like it is not blending smoothly, add one tablespoon at a time of walnut oil to make it smoother.

To make the filling: In a bowl, mix together the filling ingredients until smooth. You want it to be the consistency of dough so you can shape it into eggs. If it is too soft, add a little more cacao powder. If it is too hard, add a little water or a little more maple syrup. Shape into ten eggs and place on a foil-lined tray. Refrigerate for about 30 minutes to chill.

To coat the eggs: Once the filling has chilled, melt the dark chocolate in the top layer of a double boiler (or just microwave).

Dip each egg into the melted dark chocolate, then place it back on the tray. Allow the chocolate to set, which will happen faster if you pop them in the freezer for about ten minutes.

Keep in the fridge in a sealed container for up to a month.

Recipe by Amy Lyons