1 Picture
Ingredients
- 1/4 cup heavy whipping cream
- 1 tablespoon butter
- 1/2 teaspoon light corn syrup
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons chocolate hazelnut spread
- 1 pound white candy coating
- 5 to 6 drops blue food coloring
- 1/2 to 1 teaspoon instant coffee granules
- Flaked coconut, toasted, optional
Details
Servings 36
Preparation time 60mins
Cooking time 60mins
Preparation
Step 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 hazelnut spread until combined. Transfer to a
small bowl. Cover and refrigerate for 45-60 minutes or until
thickened, stirring every 15 minutes.
•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.
•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.
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