These blue truffles will delight your guests this Easter period. Salty milk chocolate ganache is rolled in blue dyed icing sugar, delicious mouthfuls to enjoy post Easter lunch.
Find the recipe for the white chocolate and hazelnut egg truffles here.
Allow at least 4hrs for chilling
Advertisement - Continue Reading Below
- 200 g (7oz) milk chocolate, finely chopped
- 1/4 tsp flaked rock salt
- 1/2 tsp vanilla extract
- 100 ml (3 1/2fl oz) double cream
- Blue food colouring
- 75 g (3oz) icing sugar
- Step 1
Finely chop 200g (7oz) milk chocolate (in a food processor, if possible) and put into a medium heatproof bowl. Sprinkle over ¼tsp flaked rock salt and ½tsp vanilla extract. Pour 100ml (3½fl oz) double cream into a pan and heat until almost boiling. Pour cream over chocolate and stir gently until chocolate is melted and smooth. Chill until firm - at least 4hr.
- Step 2
Meanwhile, rub a large smear of blue food colouring paste on top of a plate, then top with 75g (3oz) icing sugar and rub it into the dye. (Alternatively, just put icing sugar into a bowl.) When chocolate mixture is firm, dust hands with icing sugar and roll teaspoons of the mixture into an egg shape. Roll in the icing sugar and chill until ready to serve.
Like this? You'll love...
Simnel cake
Easter rainbow cake
Hot cross bun recipe
Mother's Day recipes
How to make pancakes
To store
Keep in the fridge (for up to a week); re-dust with icing sugar before serving.
Per Serving:
- Calories: 67
- Total carbs: 6 g
- Sugars: 6 g
- Total fat: 4 g
- Saturated fat: 3 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
