Jessica’s Delicacies
Jan 25, 20212 min
Updated: Feb 2, 2021
Ingredients - 7 truffles
50g unsalted butter
50g granulated sugar
90g plain flour
1/2 tsp vanilla extract
1 tbsp milk
50g Mini eggs, chopped
Decoration -
100g white chocolate, melted
Pink and blue food colouring — (I used ‘pink’ and ‘sky blue’ from this set: https://amzn.to/3og1Dsy)
1 tsp cocoa powder
A drop of vanilla extract
1/2 tsp water
A clean small paint brush.
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Preheat your oven to 170 degrees fan and spread your flour out over a lined baking tray.
Heat treat your flour for approximately 5-7 minutes. Keep checking the flour to make sure it doesn’t burn or turn brown.
Once treated, leave aside to cool.
In a bowl, beat together the butter and sugars until light and fluffy.
Add in the vanilla extract and milk. Mix to combine.
Add in the flour until a dough forms.
Fold in the mini egg pieces and then roll the cookie dough into 7 balls.
Place on a piece of parchment paper and chill in the freezer until firm (approximately 30 minutes).
To make the cocoa mix, mix together 1 tsp of cocoa powder with a drop of vanilla extract and 1/2 a tsp of water.
Once the truffles are firm, melt the white chocolate in 3 separate bowls. Colour one of them pink, one of them blue and leave the last one white.
Dip the cookie dough into the different coloured chocolates until completely covered and take out using two forks, shaking off the excess. Place on the parchment paper.
Repeat for the rest of the cookie dough and then using a small, clean paint brush, speckle the truffles. You can do this by dipping the brush in the mixture and flicking it using your finger. Place back in the freezer until set.
Once set, serve and enjoy! It