Strawberry Chocolate Eggs
I used to get really excited about Easter candy when I was little, and I still do as an adult. Mainly because I have fun making my own! I loved those berry cream eggs as a kid, so I now make my own home made version with better ingredients! These are so delicious, and they are the perfect addition to your Easter basket!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Combine all of the filling ingredients but the berries and water over a double boiler, and whisk until smooth.
- Pulverize the berries in a blender until fine, then whisk into the white chocolate along with the water. Place in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 8 balls, rolling them with your hands and shaping them into eggs. Place on a parchment lined tray, and place back into the freezer until firm, about 30 minutes.
- Meanwhile, to make the dark chocolate, place in the top of a clean double boiler and whisk until combined and melted.
- Once the filling has firmed up, dip each chocolate into the dark chocolate, being sure to let the excess drain off, and place back onto the tray (I like to set mine on a fork to allow it to drain better). Once they are all dipped, set them in the freezer until hardened.
Store any leftover truffles in the refrigerator for up to 1 month.
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