Brighten your Easter baskets by filling them with homemade candy instead of the store-bought variety. These Marbled Easter Egg Truffles are filled with a rich, smooth white chocolate ganache that can be flavored with any extract of your choice. They're decorated with bright swirls of marbled colors that make these truffles as beautiful as they are delicious!

By Elizabeth LaBau of Sugar Hero
June 09, 2015

What You'll Need:

  • 12 ounces white chocolate, coarsely chopped
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon flavoring extract of your choice (such as vanilla, almond, lemon, or mint)
  • Powdered sugar
  • 1-1/2 pounds white candy coating
  • 5 to 6 different-color candy coating disks, about 2 to 3 ounces each


Place the white chocolate in the bowl of a food processer; cover and process until finely chopped. In a small saucepan combine the cream and butter; place the pan over medium heat. Bring the mixture to a simmer, stirring occasionally, but don't allow it to boil. Remove from heat.

With the food processor running, carefully pour the hot cream mixture through the feed tube into the finely chopped white chocolate. Process the mixture until smooth, stopping to scrape the sides of the bowl if necessary. If the oil starts to separate from the white chocolate, continue to process until it becomes smooth again and has the thick texture of cake batter. Add the flavoring extract and process briefly to mix it in. Scrape the white chocolate mixture into a bowl and chill in the refrigerator for 2 to 3 hours or until very firm.

Dust your hands with powdered sugar. Form the white chocolate into balls, then roll one end of each ball between your palms and pinch it gently to make an egg shape. Place the eggs on a baking sheet covered with parchment paper or waxed paper. Refrigerate eggs while you prepare the candy coating.

Melt the white candy coating in several batches. Place a third of of the white candy coating in a bowl and melt it in the microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Place each color of candy coating disks in separate bowls. Microwave them individually, stirring after every 30 seconds, until each color is melted and smooth.

Use a spoon to drizzle several different colors of candy coating on top of the melted white coating. The colors will mix together as you dip the truffles, so try to choose colors that blend well and won't immediately produce a muddy color. Don't worry about swirling them together -- the dipping process will handle that!

Submerge a truffle completely in the coating. Use a fork or dipping tools to fish it out of the coating. As you bring it out of the bowl, swirl it around a little to make sure that the top is coated with a variety of colors. Place the truffle back on the baking sheet, and repeat with the next truffle.

After dipping several truffles, the candy coating colors in the bowl will become indistinct, so at this point, drizzle more colored candy coating on top of the white coating to get vibrant swirls. Repeat until the coating in the bowl is too low for dipping or until the white coating is no longer white. Scrape the coating out of the bowl (it can be saved and used for another purpose) and melt a fresh batch of white coating. Repeat this process, using different colors, until all of your truffles are dipped.

Refrigerate the tray to set the coating, about 15 minutes. For the best taste and texture, serve these truffles at room temperature.

Elizabeth LaBau is a cookbook author, recipe developer, and avid sugar enthusiast. She is the author of The Sweet Book of Candy Making and is the self-appointed chief sugar officer at, her blog where she shares creative, modern, fun dessert recipes. She's also the candy expert at, and her work has been featured in many national magazines and newspapers.

Connect with her on Facebook, Pinterest, Twitter, and the Sugar Hero Blog.


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