Fudgy Truffle Eggs

Gluten Free
Low Fod Map
Fudgy Truffle Eggs
180 min.
48
168kcal

Suggestions


Indulge your sweet tooth with these delightful Fudgy Truffle Eggs, a perfect treat for any occasion! Whether you're hosting a gathering or simply craving a delicious snack, these gluten-free and low FODMAP chocolatey bites are sure to impress. With a rich, fudgy center and a smooth candy coating, each egg is a little piece of heaven that melts in your mouth.

What makes these truffle eggs truly special is their versatility. They can be enjoyed as an antipasti, starter, or even as a decadent appetizer. With 48 servings, they are ideal for parties, family gatherings, or just to keep on hand for when those chocolate cravings strike. Each egg is packed with flavor, featuring a creamy peanut butter or marshmallow filling that adds a delightful surprise to every bite.

Not only are these treats delicious, but they are also easy to make! With just a few simple ingredients and minimal equipment, you can whip up a batch in no time. The process of shaping the eggs and dipping them in candy coating is not only fun but also allows for creativity in decoration. So gather your friends or family, and make it a fun cooking experience!

Get ready to impress your guests and satisfy your sweet cravings with these Fudgy Truffle Eggs. They are sure to become a favorite in your dessert repertoire!

Ingredients

  • 24 oz candy coating disks (almond bark)
  • 16 oz chocolate frosting 
  • 0.3 cup creamy peanut butter 
  • 12 oz semi chocolate chips (2 cups)
  • teaspoon vanilla 

Equipment

  • bowl
  • baking sheet
  • microwave

Directions

  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.

Nutrition Facts

Calories168kcal
Protein2.03%
Fat49.45%
Carbs48.52%

Properties

Glycemic Index
0.29
Glycemic Load
0.03
Inflammation Score
-1
Nutrition Score
1.6152173756905%

Nutrients percent of daily need

Calories:167.75kcal
8.39%
Fat:9.11g
14.02%
Saturated Fat:6.27g
39.18%
Carbohydrates:20.12g
6.71%
Net Carbohydrates:19.41g
7.06%
Sugar:18.33g
20.37%
Cholesterol:0.43mg
0.14%
Sodium:27.88mg
1.21%
Alcohol:0.03g
100%
Alcohol %:0.11%
100%
Caffeine:6.28mg
2.09%
Protein:0.84g
1.68%
Manganese:0.14mg
6.82%
Copper:0.11mg
5.65%
Magnesium:16.74mg
4.18%
Iron:0.61mg
3.36%
Phosphorus:30.45mg
3.05%
Fiber:0.72g
2.87%
Vitamin E:0.31mg
2.08%
Potassium:66.41mg
1.9%
Zinc:0.25mg
1.66%
Vitamin B3:0.25mg
1.25%
Selenium:0.73µg
1.04%