Hey there! So, let me tell you about Robin’s Egg Truffles—a little Easter treat that’s become a staple in my family. It all started when I accidentally added cocoa powder instead of flour to a cake (oops!), and somehow, this wonderful mess of chocolatey goodness was born. Now, they don’t look exactly like robin’s eggs, but they’re so cute and yummy, who cares?
Why You’ll Love This
I make these truffles every spring because the kids (and let’s be honest, the adults too) go nuts for them. They’re just the right combo of rich and sweet, not to mention they’re super fun to make. Plus, I once tried to skip rolling them in powdered sugar, and they just didn’t have the same magic. Who knew?
Ingredients
- 200g dark chocolate (I sometimes use milk chocolate when I’m out of dark)
- 100ml of cream
- 2 tbsp of butter (my grandma always insisted on using unsalted, but I find salted works fine too)
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
- Food coloring, optional (blue, because robin’s eggs!)
Directions
- First, chop the chocolate into small pieces and place it in a heatproof bowl. Then, heat the cream until it’s just about to simmer—not a full boil though.
- Pour the hot cream over the chocolate, let it sit for a minute, then stir until smooth. This is where I usually sneak a taste!
- Add in the butter, vanilla, and salt. Keep stirring until silky. Don’t worry if it looks a bit weird at first—it always does.
- Pop the mixture in the fridge for about two hours, or until firm. (I’ve forgotten and left it overnight; actually, it was easier to work with!)
- Roll the chilled ganache into small balls, about the size of, well, you know, a robin’s egg. Dust them with powdered sugar to give that speckled look.
- If you’re feeling artsy, mix a bit of food coloring with powdered sugar and roll the truffles in it for extra flair.
Notes
Sometimes I add a splash of coffee to the cream for a mocha twist. And once, I tried using white chocolate, but it was too sweet for my taste.
Variations
I’ve swapped the vanilla for mint extract—totally refreshing. But my attempt to roll them in crushed nuts didn’t quite work out; they just didn’t stick right.
Equipment
You’ll need a mixing bowl and a whisk, but if you don’t have a whisk, a fork works fine in a pinch!
Storage Information
Keep these in the fridge for up to a week—though honestly, in my house, they never last more than a day!
Serving Suggestions
I love serving these with a pot of tea on Saturday afternoons. It’s a little family tradition we’ve got going.
Pro Tips
Don’t rush the chilling step; I once tried and ended up with a sticky mess. Also, clean hands make rolling much easier—learned that the hard way!
FAQ
Can I freeze them? Actually, yes! Just defrost in the fridge for a few hours.
What if I don’t have food coloring? No problem, they taste just as great without it—promise!
Why is my chocolate not smooth? It can be tempting to stir frantically, but gentle stirring works wonders. Also, make sure the cream isn’t too hot.