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Make the Easter Bunny jealous this year–these Marbled Easter Egg Truffles are a delicious homemade Easter egg candy! Rich white truffles are coated with a marbled pastel swirl of colors to make these gorgeous treats.
As a candyholic, it’s probably no surprise I’m obsessed with homemade Easter candy. I’ve never been a jelly bean girl, Peeps are cute but not especially delicious, and let’s be real–the vast majority of other “Easter candy” is just regular candy with a bunny slapped on the packaging. What’s so special about that?
I much prefer to go the DIY route and make my own Easter goodies. (I’m not mad about buying Easter candy on clearance after the fact, though.) Homemade candy is superior in every way–fresher ingredients, fewer sketchy additives, and the ability to be customized in an infinite number of ways. Perfection!
Here’s another good thing about making your own Easter egg candies: since eggs are basically wonky ovals, making egg-shaped candies is truly the easiest thing in the world. The less you worry about perfection, the better they turn out. Round truffles are hard to get right. Egg-shaped ones? Not so much!
These Marbled Easter Egg Truffles are the perfect example of homemade Easter candy done right. They start with a base of creamy white chocolate ganache–and no, it’s not caramelized this time around. We want a pure white base so that the decorations can pop against a blank canvas! The filling is firm enough to roll and dip easily, but still smooth and supple when you eat it.
When I’m trying to keep these simple and classic, I’ll just use vanilla bean paste or vanilla extract, but when I want to jazz them up a little, I’ll add a bit of lavender, lemon, or orange extract along with the vanilla. Anything light and springy will work wonderfully with the white chocolate.
The real focus of this dessert, though, is the marbling technique used to get the pattern on the outside of the eggs. It’s another one of those “seems-more-complicated-than-it-is” maneuvers. It basically involves drizzling colors into a bowl, then dunking the truffles into it–so if you can drizzle and dunk with gleeful abandon, then you’re good. The random nature of the marbling pattern works in your favor, because no two eggs will ever look alike.
Because I’m rainbow-obsessed, I tried to use every color I could get my hands on–and I think the final results are pretty gorgeous! Seeing a whole basket of these beauties, all together, is stunning. But these are equally pretty if you choose 2 or 3 complimentary colors and stick to those–so don’t feel like you need to go out and buy up a whole store’s worth of colored candy coating just to decorate these.
❤️ More Truffle Recipes You’ll Love
- Champagne White Chocolate Truffles
- Caramelized White Chocolate Truffles
- Disco Truffles
- Rosemary Raspberry Truffles
- Pumpkin Spice Hot Chocolate Truffles
- Truffle-Topped Heart Cake
- Box of Chocolates Cake
- Truffle-Stuffed Chocolate Chip Cookies
Marbled Easter Egg Truffles
- Place the melted white chocolate in the bowl of a food processor.
- 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.
- With the food processor running, carefully pour the hot cream mixture through the feed tube into the 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 vanilla 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 the eggs while you prepare the candy coating.
- Melt the white candy coating in the microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Divide the white coating between 3 bowls–you will work with 1 bowl at a time, so keep 2 in reserve and just work with 1 initially.
- Place each color of candy coating disks in separate small bowls. Melt each color of candy coating.
- Use a spoon to drizzle several different colors of candy coating on top of the first bowl of 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 use your reserved bowls of white coating just like you did the first. 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.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
About Elizabeth LaBau
I’m Elizabeth, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. Learn more from my About page, or connect with me on social media: