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Easter egg confectionery

updated

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Ingredients for 1 servings:

  • 125 g cream cheese
  • 250 g powdered sugar
  • 125 g desiccated coconut
  • possibly flavoring (vanilla flavor/syrup)
  • 200 g white chocolate coating
  • Desiccated coconut, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Truffle Easter Eggs, with cream cheese and coconut, not just for Easter

First, beat the cream cheese with powdered sugar and flavoring using a mixer until creamy, then stir in the desiccated coconut. Scoop out small portions with a teaspoon and place them on a plate. Chill for a few hours, then quickly shape into Easter eggs with your hands (if that doesn’t work, don’t worry, balls will work too). Let dry uncovered in the refrigerator overnight. Slowly melt the chocolate coating, dip the eggs in it, and sprinkle with more desiccated coconut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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