- 10 mins + chilling
- 20 mins
- 200-300g white cooking chocolate
- Queen Food Colour Gels
- 4 x snap lock bags, for piping
Method - Truffle
Combine biscuits, coconut extract, vanilla and softened cream cheese in a food process and process until a smooth dough forms. Refrigerate for two hours until mixture is firm.
Once mixture has firmed a little, scoop mixture into tablespoon sized balls and shape to resemble Easter eggs. Place eggs on a baking tray lined with baking paper and one all formed, refrigerate for 20 minutes until firm.
Method - Chocolate
Once eggs are firm, melt 200g white chocolate in a microwave safe bowl for 30 second intervals, stopping to mix well, until fully melted. Use two spoons to dip egg into the chocolate until fully coated, shake to remove excess then transfer to baking tray. Repeat with remaining eggs and refrigerate until chocolate is hard.
Melt remaining chocolate and working quickly, separate into four small bowls and tint desired colours using a toothpick. Mix well then transfer each colour to a snap lock bag. Remove eggs from refrigerator and snip corner of filled snap lock bags to pipe chocolate decorations over top of eggs. Chill to harden then place in pretty papers and keep refrigerated until ready to serve.