Chocolate truffle Easter eggs couldn’t be easier to make – they just require two ingredients! Dairy free, vegan, and allergy friendly recipe.
Easter…such a candy-filled holiday! It’s second only to Halloween, isn’t it?
If you’re a food allergy mom, you may just steer clear of the candy aisle at this time of year. It’s too much…all the cute little foil wrapped bunnies and eggs, the pastel candies, the pretty baskets of treats – all full of dairy, nuts, and gluten. You might even feel a little sad about the festive treats you have to pass by.
And yes, you can visit the health food store and grab some candy by Enjoy Life or Surf Sweets, but if you want to do chocolate eggs or bunnies, you’re probably going to need to make them yourself. The good news is, it doesn’t have to be difficult to make yummy holiday candy!
These chocolate truffle Easter eggs are so easy to make – they just require two ingredients. Two ingredients! You do need some type of egg mold – I used this one (affiliate link), and I was able to find it at JoAnn Fabrics. You could probably use any shape mold – hearts, stars, circles, etc.
I do recommend a silicone mold – it’s much easier to get the candies to pop out in one piece.
You need dairy free dark chocolate chips – (I used these from Enjoy Life), and coconut cream.
These chocolate truffle Easter eggs have a dark chocolate shell, and a fudge filling that’s so decadent and delicious. I melted PASCHA white chocolate chips and drizzled that over the top, but you could use more melted dark chocolate chips, or just skip that step – it’s completely optional.
If you want to have these chocolate truffle candies Easter basket ready, you could wrap them in candy foils like these (affiliate link). You could also just serve them as part of your Easter dessert tray, or even use them to decorate an Easter cake or cupcakes.
Disclosure: This post contains affiliate links.
Chocolate Truffle Easter Eggs
Decadent chocolate truffle Easter eggs are easy to make with just two ingredients! Dairy free and allergy friendly.
Divide the dairy free chocolate chips into 3 bowls - a half cup in each bowl. Place the first bowl in the microwave and microwave for one minute, then stir. Microwave for 15 more seconds, then stir again until melted and smooth
Use a small spoon to spoon and smooth the chocolate into the silicone egg mold (or any candy mold you desire). Place in the refrigerator for 10 minutes or so until the chocolate is firm.
Melt the next bowl of chocolate chips in the same way and stir until smooth. Add the coconut cream and stir to combine. Let this filing cool for 5 or 10 minutes, then spoon into the egg mold over the chocolate shells. Place in the refrigerator to allow to firm up for about 10 minutes.
Melt the final bowl of chocolate chips, and stir until smooth. Smooth this melted chocolate over the chocolate truffle filling, and place the egg mold back in the refrigerator. Allow to chill for about 10-15 minutes.
If you would like to drizzle melted white chocolate or dark chocolate over the top, melt it in the microwave and set it aside to cool slightly so you don't melt the coating on the eggs.
Line a cookie sheet with waxed paper. Turn the egg mold over it and gently remove the eggs. Line them up on the cookie sheet and drizzle with chocolate as desired. Place in the refrigerator to chill for a few minutes, then enjoy!
Store these truffles in the refrigerator. They should last for about 5-6 days.