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.