Easter Egg Truffles

Easter Egg Truffles

Get the kids in the kitchen to help you make this recipe. These Easter Egg truffles are colourful, sweet and the perfect Easter treat. They also make great gifts, but we’re certain they’ll be eaten before you can give them away!

Prep 40mins | Cook 50mins | Makes 28

 

Ingredients

 

  • 600g Packet Green’s Vanilla Mud Cake mix
  • 2 Australian free range eggs
  • ¼ cup (60 mils) vegetable oil
  • 2tsp finely grated orange rind
  • 2tbsp orange juice
  • 400g white choc melts
  • Red, blue, green and yellow liquid food colouring
  • Rainbow sprinkles or confetti, to decorate

 

  • Step 1

Preheat oven to 170°C. Grease a 20cm (base measurement) round cake

pan. Line the base with baking paper.

  • Step 2

Prepare the cake mix using the eggs, oil and ½ cup (125ml) water following packet directions. Pour into prepared pan. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool completely.

  • Step 3

Line a tray with baking paper. Crumble the cake into a large bowl. Add the icing mix from the packet with the orange rind and orange juice. Stir until the mixture comes together. Roll 1-tbs portions of mixture into oval shapes. Place on the lined tray. Freeze for 15 mins.

  • Step 4

Meanwhile, place the choc melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until melted. Divide into 4 bowls. Use food colouring to tint the chocolate pale pink, blue, green and yellow.

  • Step 5

Dip 1 cake ball in melted pink chocolate, shaking off excess. Place on lined tray. Repeat with remaining cake balls and chocolate, alternating between different colours. Top with sprinkles or confetti.

  • Step 6

Spoon the remaining chocolate into 4 sealable plastic bags. Cut off 1 corner of each bag. Drizzle truffles with chocolate. Set aside for 10 mins or until set.