Truffle Eggs

1. 1

   In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes. Whisk in Nutella until combined. Transfer to a small bowl. Cover and refrigerate for 45-60 minutes or until thickened, stirring every 15 minutes.

2. 2

   Shape 1 heaping teaspoonful of chocolate mixture into an egg. Place on a parchment paper-lined

3. 3

   . Repeat with remaining mixture. Refrigerate until firm, about 5-10 minutes.

4. 4

   Meanwhile, in a microwave-safe bowl, melt candy coating; stir until smooth. Stir in food coloring. Dip eggs into candy coating; allow excess to drip off. Return to

5. 5

   and immediately sprinkle with coffee granules. Let stand until set. Store in an airtight container in the refrigerator. Serve eggs on a nest of coconut if desired.

* Per serving · 4 servings · Values may vary.