Hello, dear friends! I am here to share with you a super fast and easy recipe for truffles just in case you have no idea what to do with all those candy coated malt ball eggs you’ll no doubt get this Sunday.
These truffles consist of a mini malt egg that is covered in ganache, dipped in chocolate candy melts, then rolled in even more malt egg crumbles. What’s not to love here? The inside is so creamy yet there is that surprise malt egg crunch right in the center. They multi-colored eggs give these a beautiful pastel look which is just perfect for topping cakes, cupcakes, or even just eating on their own.
These literally took me about an hour to do, and that includes making the ganache, melting the candy melts, preparing the malt eggs, dipping, dunking, freezing time, setting time, and all of these pictures I took! So, needless to say it’s a pretty quick recipe. And boy is it worth it in the end!
Here’s how you do it:
- Take a malt egg, and spoon about two tablespoons of ganache around it. It will be very melty! Place each ball on a tray.
2. Place these ganache/egg balls into the freezer to set while you crush up the remaining malt eggs and melt your candy melts in 30 second increments in the microwave until smooth.
3. Set up your dunking station! I find it easiest (not to mention cleaner) to use one hand to dip the ganache balls into the candy melts, then my other hand to coat the balls in the crushed malt egg crumbs (with gloves on of course).
4. Let the candy melts set up (which won’t take long) then ENJOY! Feel free to eat them right away, or you are fine to store them in a cool place for a few days. I put mine in a festive box to share with a friend.
And here is the full recipe:
- 1 package of pastel colored Easter malt eggs
- 1 bag of chocolate candy melts
- 1 batch of chocolate ganache (1 part cream to 1 part chocolate) that has been allowed to sit until it reaches scooping consistency.
- Wearing gloves, scoop up a couple tablespoons of ganache and form it around a single malt egg, rolling it into a ball. Repeat until you run out of ganache (Be sure to leave enough eggs behind for the coating!) Place these balls on a lined baking sheet and place in the refrigerator to firm up (about 15-30 minutes).
- Crush up the remaining malt eggs and set aside.
- Melt the candy melts in the microwave in 30 second increments.
- Set up a dunking station with the chilled ganache balls, crushed malt eggs, and melted candy melts.
- Dip each ganache ball into the candy melts, then immediately roll them in the crushed malt eggs. When finished, place them back on the baking tray.
- Wait a few minutes for the candy melts to firm up, then enjoy!
Thank you for visiting! Leave a comment and tell me what you plan to do with your leftover Easter candy. 🙂