These truffles are quick and easy to make and will look beautiful in a bowl on your Easter table. Or, put some into a pretty egg carton to give as an Easter gift.
Easter egg truffles are a great dessert to bring to a holiday get-together because they can be made in advance and travel well. Not to mention that they use almond flour, so they're no-bake - and gluten-free.
Pistachios are having a moment currently, so adding pistachio cream to the cream cheese and almond flour before they're dipped in melted white chocolate then dusted with cocoa sprinkles turns them into a riff on the viral Dubai chocolate craze.
I used a variation of my favorite truffle recipe for the inside, then used this Crowded Kitchen recipe for the decor inspiration.
(scroll to the bottom for the printable recipe card)
White Chocolate Pistachio Dubai Easter Egg Truffles
1/2 cup cream cheese, room temperature
1/4 cup pistachio cream
2 tablespoons sugar
2 cups blanched almond flour
2 tablespoons finely chopped pistachios
1/4 teaspoon Kosher salt
1 cup white baking chocolate wafers
2 teaspoons coconut oil
Blue plant-based food coloring powder
In a medium bowl or the bowl of a stand mixer fitted with a paddle attachment, mix together the cream cheese, pistachio cream, and sugar until smooth. Add the almond flour, chopped pistachios, and salt and mix until combined, scraping the sides of the bowl as needed.
Use a 2 tablespoon cookie scoop or measure out into 2 tablespoon balls. Using your fingers, form each ball into an egg shape, then poke a toothpick into one end of each ball.
Place the balls on a silicone mat or parchment paper-lined 1/4 rimmed baking sheet and freeze the balls while you melt the chocolate, about 30 minutes. (That will help the chocolate coating firm up more quickly once you dip your eggs.)
In a small metal bowl over a pot of simmering water, melt the white chocolate and coconut oil, stirring until smooth. Stir in food coloring a little at a time to achieve the desired blue robin's egg tint.
Pour the melted chocolate into a coffee mug or other deep, narrow container.
Use the toothpicks to dip each ball into the melted chocolate, letting any excess chocolate drip back into the bowl, and allowing the chocolate to start to set.
As soon as the chocolate has started to harden, move the eggs back to the baking sheet and carefully remove the toothpicks before the chocolate sets completely.
Use a bit of the leftover chocolate to smooth over the holes left by the toothpicks (reheat the chocolate if necessary), and use a sharp knife to trim off any pooled chocolate on the underside of the eggs.
Enjoy immediately, or refrigerate leftovers in a covered container.
Note: never use all-purpose or other wheat flour for this recipe, since it's not safe to eat raw flour.
