Ingredients
- 14 ounce bag of shredded coconut (*There will be some left over and it is great over cereal BTW)
- 12 ounces of semi-sweet chocolate morsels
- 1/3 cup of heavy whipping cream + more, as needed
- 1/2 teaspoon vanilla extract (optional)
- 10 ounce bag of Cadbury Mini Eggs
Recipe Description
I came up with this recipe before Easter when I was pining over all the Easter candy while grocery shopping. After loitering in the candy isle admiring all the pastel packaging, being amazed at some of the high prices of the candy, and musing over happy memories of finding baskets of candy on Easter from my childhood…I finally bought some, well, too much. I ended up getting two Cadbury bars (Fruit and Nut & Caramello), two small bags of Cadbury eggs and three Cadbury Creme Eggs…which equals way too much candy for one person! Anyways, all that sugar inspired a new truffle design! I wanted to do something bite-sized and cute, utilizing a single Cadbury egg….something sweet to celebrate spring and my all-time favorite Easter candy: Cadbury mini eggs…and most importantly something to share with everyone!
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