These chocolate easter eggs are made without a mold. They are basically oval chocolate truffles . I usually coat half in cocoa powder and the other half in coconut flakes. Store in the fridge for up to 1 week, but they never last that long in my house!

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Recipe Summary

prep:
25 mins
cook:
5 mins
additional:
5 hrs
total:
5 hrs 30 mins
Servings:
20
Yield:
20 chocolate eggs
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chocolate, cream, and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

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  • Remove from heat and stir in rum, followed by confectioners' sugar. Cool briefly, then cover and cool in the refrigerator until firm, about 5 hours.

  • Shape chocolate mixture into oval eggs. Place cocoa powder and coconut flakes in separate small bowls. Roll 1/2 of the chocolate eggs in the cocoa powder and the other 1/2 in coconut flakes. Transfer to the refrigerator.

Nutrition Facts

111 calories; protein 1.1g; carbohydrates 10.1g; fat 7.9g; cholesterol 9.3mg; sodium 2.8mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/19/2019
these came out great not too sweet just how I like them Read More
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