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Chocolate Eggs filled with truffle cream

Basic truffle cream recipe - ganache

9 oz heavy cream (whip cream) bring to a boil

8 oz milk couverture chopped or chips
8 oz vanilla couverture chopped or chips

Poor hot cream onto chocolate and stir immediately. Add 1 1/2 oz of butter and stir until smooth. Let cool and store in refrigerator.

Filling can also be used for truffle cake, truffle heart cookies and similar.

How to make chocolate eggs
Color me Bunny - Chocolate Bunny - Coloring Eggs - Easter Bunny - Hatching Chick
more Easter Recipes

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