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Easter: Fudgy Truffle Eggs




Source of Recipe


bettycrocker.com


List of Ingredients




1 bag (12 oz) semisweet chocolate chips (2 cups)
1 container (16 oz) Betty Crocker® Rich & Creamy chocolate frosting
1 teaspoon vanilla
1/4 cup creamy peanut butter or marshmallow creme
1 package (24 oz) vanilla-flavored (almond bark) or chocolate-flavored candy coating


Recipe



1. In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.

2. Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.

3. Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

4. In large bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

YIELD: 48 Truffles