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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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These rich chocolate candies feature a fabulous hazelnut flavor. They're an eye-catching addition to your Easter table. Ingredients:
1/4 cup heavy whipping cream |
1 tablespoon butter |
1/2 teaspoon light corn syrup |
4 ounces semisweet chocolate, chopped |
2 tablespoons nutella |
1 pound white candy coating disks |
5 to 6 drops blue food coloring |
1/2 to 1 teaspoon instant coffee granules |
flaked coconut, toasted, optional |
Directions:
1. In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes. Whisk in Nutella until combined. Transfer to a small bowl. Cover and refrigerate for 45-60 minutes or until thickened, stirring every 15 minutes.
2. Shape 1 heaping teaspoonful of chocolate mixture into an egg. Place on a parchment paper-lined baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 5-10 minutes.
3. Meanwhile, in a microwave-safe bowl, melt candy coating; stir until smooth. Stir in food coloring. Dip eggs into candy coating; allow excess to drip off. Return to baking sheet and immediately sprinkle with coffee granules. Let stand until set. Store in an airtight container in the refrigerator. Serve eggs on a nest of coconut if desired. Yield: 3 dozen.
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