Easter Egg Truffles

Easter Egg Truffles
  • Prep Time
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  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
  • 1/2 NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1/4 teaspoon lemon extract
  • 1/8 teaspoon salt
  • 1 tablespoon vegetable shortening
  • Yellow food coloring
  • Plastic or silicone candy Easter egg mold with 2” - 2.5" round cavity


COMBINE 1 cup morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat and stir in salt. Remove 3/4 cup of the fudge mixture and set aside in a small bowl. Add lemon extract and enough yellow food coloring to the remaining 1/4 cup of fudge until bright yellow. Refrigerate yellow fudge for 30 minutes – cover white fudge and leave at room temperature.

MELT remaining cup of morsels and shortening in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds STIR. Morsels may retain some of their shape. If necessary, microwave at additional 5 to 10-second intervals, stirring just until melted. Alternatively, place the morsels and shortening in a small bowl set over, not in, a pan of hot water, stirring once the morsels start to lose their shape.

SPOON about a teaspoon of melted morsels into each egg mold and use the back of a teaspoon to distribute the melted morsels evenly in the mold. Refrigerate until set. Repeat, adding about another teaspoon into each cavity and refrigerate again until set to form a shell. You’ll need to make 24 shells for 12 whole eggs.

ROLL chilled yellow fudge into 12 even sized balls and return to fridge until ready to use.

REMOVE the eggs from the mold. Microwave the white fudge mixture for 10 seconds to loosen and spoon 1 teaspoon of the white fudge into 12 shells, filling the mold 2/3 of the way. Press 1 yellow “yolk” into each of the 12 filled shells and refrigerate to set. Once set, remove the 12 egg halves from the fridge.

FILL the remaining 12 shells ¾ of the way full with white fudge. To complete the eggs, place any remaining melted morsels in a piping bag and pipe a thin line around the rim of the shell before turning the set egg half with the yolk onto the non-set egg half. Run your finger around the edge to seal the egg and smooth the line.