Mini Egg Nest Truffles: How about some toasted coconut encrusted ganache with Cadbury Mini Eggs? Yes, Please! Try these Mini Egg Nest Truffles for your Easter candy enjoyment this Spring!
Mini Egg Nest Truffles
I came up with this recipe before Easter when I was pining over all the Easter candy while grocery shopping. After loitering in the candy isle admiring all the pastel packaging, being amazed at some of the high prices of the candy, and musing over happy memories of finding baskets of candy on Easter from my childhood…I finally bought some, well, too much. I ended up getting two Cadbury bars (Fruit and Nut & Caramello), two small bags of Cadbury eggs and three Cadbury Creme Eggs…which equals way too much candy for one person! Anyways, all that sugar inspired a new truffle design! I wanted to do something bite-sized and cute, utilizing a single Cadbury egg….something sweet to celebrate spring and my all-time favorite Easter candy: Cadbury mini eggs…and most importantly something to share with everyone!
If you try making them, please let me know in the comments below 🙂 Thank you for stopping by!
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Mini Egg Nest Truffles
Yield: About 30 truffles
A trio of color
The toasted coconut represents the little twigs of a bird’s nest.
- 14 ounce bag of shredded coconut, (*There will be some left over and it is great over cereal BTW)
- 12 ounces of semi-sweet chocolate morsels
- 1/3 cup of heavy whipping cream + more, , as needed
- 1/2 teaspoon vanilla extract, (optional), I use Frontier Co-op Organic Vanilla Extract or Spice Islands Pure Vanilla Extract
- 10 ounce bag of Cadbury Mini Eggs
- Step One: Toast the Coconut: Preheat to 350. Spread shredded coconut evenly on a baking sheet. Bake 5-10 minutes. Stir flakes so that they toast evenly, as needed. Keep a watch on it as it is baking so that it does not burn. When they are toasted to the desired browned color, take out the sheet and let it cool. *Please note that if the coconut is sweetened then it will brown at a faster rate.* When the coconut is cool, put it in a bowl.
- Step Two: Make the Chocolate Truffle:Line a cookie sheet with wax paper and set aside. On the stove top, heat the whipping cream and chocolate in a medium saucepan over low heat, stirring constantly to dissolve until combined and smooth. Remove from heat and if you chose, stir in 1/2 teaspoon vanilla extract at this point. Use a baking spatula to get all the mixture from the saucepan into the mixing bowl.* Using a mixer with a paddle attachment, mix on low-medium speed until smooth. Scoop the truffle by rounded teaspoonfuls onto the lined cookie sheet. Allow to cool to room temperature, do not refrigerate, at this point, the truffles must be soft enough for the toasted coconut to adhere. *If the mixture isn't smoothing out, don't panic, try adding a splash of heavy whipping cream. It's important that the mixture be smooth for the toasted coconut to adhere to the truffle.
- Step Three: Assemble! Directions: Have all of your ingredients ready on the counter, i.e. a bowl full of the Cadbury Eggs, the bowl of toasted coconut, the cookie sheet with rounded teaspoons of truffle. *Make sure the truffles are cooled to room temperature before adding the Cadbury eggs or else the shell of the eggs may crack from the heat warming the chocolate inside the shell.* Press a Cadbury egg candy halfway into each truffle. This is where the artistry comes in....make a little well in the toasted coconut bowl, being careful not to get truffle onto the egg candies, put the egg truffle in to the toasted coconut bowl and surround it with coconut, gently pressing into get the coconut embedded into the truffle. These can be arranged in mini cupcake liners for serving, I used Wilton Baking Cups. The truffles can be stored in an airtight container for two weeks in the refrigerator.
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Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 41mgCarbohydrates: 20gFiber: 3gSugar: 16gProtein: 1g
Please note that the Calculated Nutrition is an estimate at best.
Toasted coconut in a glass bowl, ready for the truffle!
Scooping the truffle onto a waxed paper lined baking sheet.
A bowl of Cadbury mini eggs
mini eggs embedded in truffle at room temperature, ready to be rolled in toasted coconut
mini egg nest truffles arranged in mini baking liners for serving
Alternatives & Thoughts:
- Try a different kind of chocolate, for example, dark chocolate, to make the truffle.
- There are different kinds of egg candies that will also work with this recipe, for example M&M’s Chocolate Candies Speckled Eggs.
Recipe Attribution: The truffle part of my recipe was inspired by “Chocolate Truffles, p. 194 of The Better Homes and Gardens New Cook Book