I’m sure there are plenty of wonderful light and springy desserts out there that would be just lovely for Easter, but I am currently on a very serious chocolate bender with no end in sight.  The moment I saw these truffle egg tortes, I knew would be making them.  Essentially this is simply a rich chocolate cake covered in ganache, topped with chocolate truffles that are shaped and colored to look like Easter eggs.  The original recipe is for one large cake but I halved it and had enough batter for four mini cakes.  Mine is the version I have posted below, but just know you could double it and bake as a full-size cake.

Now, I’m sure these could be made much easier by using any of the numerous egg-shaped candies available at this time of year, but you all know I like to do things the hard(er) way.  Well, not really, but just the homemade way.  You could use any truffle filling you like – blackberry or lemon chiffon, perhaps.  I opted for a plain dark chocolate center.  To me, these are even more fun than regular truffles because of the pretty shells.  I had fun playing with different shades of color for the shells, and brushing them with pearl dust to give them a sparkly sheen.  One important thing to keep in mind is that you need to use oil-based food coloring or powdered food coloring for the shells.  Regular food coloring and gel colors are water-based and will cause the chocolate or candy coating to seize up.  That’s never fun – trust me.  I didn’t try it this time around but I think it would also be fun to use a little bit of melted white or dark chocolate to splatter on the colored shells, giving a speckled appearance.

In any case, these were a fun kitchen project that also fed and satisfied my chocolate monster.  Charming little cakes that are ideal for a spring or Easter gathering.  Enjoy!


For the truffle eggs:

  • 4 oz. bittersweet chocolate, finely chopped
  • 3 tbsp. heavy cream
  • 1 tbsp. unsalted butter, at room temperature
  • Chopped white chocolate or white candy melts, for coating (about 8 oz.)
  • Candy colors and pearl dust (optional)

For the cake:

  • ¼ cup cocoa powder, plus more for dusting
  • 8 tbsp. unsalted butter
  • 1½ tsp. espresso powder
  • 6 tbsp. water
  • 1 cup sugar
  • 1 large egg
  • ¼ cup buttermilk
  • 1 tbsp. vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. salt

For the ganache:

  • 6 oz. bittersweet chocolate, finely chopped
  • 2/3 cup heavy cream
  • 1½ tbsp. light corn syrup

For the nests:

  • Chocolate shavings


  • 01

    To make the truffle eggs, place the bittersweet chocolate in a heatproof bowl.  Bring the cream to a simmer and pour over the chopped chocolate.  Let sit about 1 minute, then whisk to combine.  If there are remaining small bits of chocolate that have not melted, microwave the mixture in 15 second intervals until the chocolate is completely melted and a thick ganache has formed.  Whisk in the butter.  Cover the bowl and chill in the refrigerator until firm, at least 2 hours.

  • 02

    Scoop out small portions of the ganache and mold into small egg shapes.  Place on a parchment lined plate and chill in the freezer, at least 1 hour.  When you are ready to dip the truffles, melt the white chocolate or candy melts until smooth.  If desired, tint with candy coloring.  Dip the truffle centers, coating completely and shaking gently to remove the excess.  Return to the parchment-lined plate.  Chill the coated truffles in the refrigerator until completely set.  Use a clean paintbrush to apply pearl or luster dust, if desired.

  • 03

    To make the chocolate cakes, preheat the oven to 350˚ F.  Line the bottoms of 4 mini-springform pans with parchment paper.  Grease the sides of the pans and dust with cocoa powder.  Melt the butter in a medium saucepan over medium heat.  Add the cocoa powder, espresso powder, and water, and whisk until smooth.  Whisk in the sugar.  Remove from the heat.  Whisk in the egg, buttermilk and vanilla.  Add in the flour, baking soda and salt, and whisk just until incorporated.  Divide the batter between the prepared pans.  Place the pans on a baking sheet.  Bake for 22-26 minutes or until a toothpick inserted in the center comes out clean, rotating the pan halfway through baking.  Transfer the pans to a wire rack and allow to cool completely.  Run a thin knife around the edge of the pan before carefully removing the sides of the springforms.  Remove the cakes from the bottoms of the pans and peel away the parchment paper.  Level the tops of the cakes with a sharp knife.

  • 04

    To make the ganache, place the chocolate in a liquid measuring cup or bowl with a spout.  Bring the cream to a simmer.  Pour over the chocolate and let stand 1-2 minutes.  Whisk together until a thick, smooth ganache forms.  Whisk in the corn syrup.

  • 05

    Place the cooled cakes on a wire rack set over a baking sheet.  Pour the warm ganache over the cakes to coat smoothly.  Use a small offset spatula to help cover any naked spots.  Let stand until the ganache is completely set.

  • 06

    Sprinkle chocolate shavings around the perimeter of the cakes to look like a nest.  Place the truffle eggs in the centers of the nests.


  • oh no you didn’t! I was just going to use store bought malted eggs for the tops of my cookies/cupcakes this weekend….how can I do that now that you have these little guys posted on here? I can’t, that’s how! It’s ok, I’ve been wanting to try truffles for a long, long time. Nows as good a time as any. I can do hard things. I can do hard things. :)

  • Gorgeous! Why would I want a light, springy dessert after seeing this?!

  • Tembo

    Ohhhhhhhh Annie your the BOMB girl!! – nothing you cook fails to tempt me and add to my list of things to bake. Thanks for taking the time to appease all of us foodies with such great posts when you must be so very busy right now not to mention half asleep :)

  • These tortes look out of this world! I have nothing against a rich chocolate dessert for spring:-)

  • I love the texture in the “egg shells.” And it sounds wonderful – can’t go wrong with chocolate-covered chocolate, decorated with chocolate!

  • Those look beautiful! The chocolate ganache looks absolutely perfect. Yum!

  • The truffle eggs in the little nests look awesome! Cute!

  • Annie

    They aren’t hard, really! You can do it! Truffles are fun and easy and once you try them, you’ll see it’s no big deal :)

  • Oh my gosh, wow! These are just amazing! I don’t know how you do it all :)

  • these are so cute! I’m pretty sure my clumsy hands would never be able to make something that looks like this :)

  • OK, that’s it . . .I’m making these soon. Not only are they beautiful, but with the words “truffle” and “ganache” in the same sentence, I know I would LOVE them! :)

  • Goodness…we’d probably be satisfied with just those GORGEOUS truffle eggs! But on top of the cake?! Heaven.

  • Sarah

    In the directions for the Truffles it states to “Whisk in the butter.” While the ingredients for the ganache doesn’t mention butter, only light corn syrup. Is it 1 1/2 Tbsp. Butter?

  • Fabulous! I like this chocolate bender especially when it produces such wonderful treats. ;)

  • Annie

    You are reading the list for the ganache, not the truffles. Butter is listed.

  • These look both cute and delicious – I love how spring-like these feel. Ganache is one of my favorite desserts/toppings to work with, since it’s so easy to make but looks so excellent and fancy.

    Also, this is actually perfect for the fun little challenge some other bloggers and I put together: Pimp My Easter Basket! http://tinyurl.com/69g6c2f

  • These are so adorable. :) great job!

  • These are so cute, creative and perfect for Easter, Annie! Great job on them. If you brought these to a party, they would be the hit for sure!

  • Kari

    WOW! You outdid yourself this time! They look fabulous.

  • This is so pretty! I absolutely love the eggs on top :)

  • So pretty and it looks so good.

  • This is is gorgeous and yummy looking! I’m salivating all over my keyboard.

  • What a special dessert for Easter! Perfect for a brunch. Thank you for sharing the recipe and such detailed instructions.

  • Wow! This is seriously dangerous looking!!! If I made this, I would eat the whole thing!

  • Mel

    You are so adventurous and amazingly talented. These look divine, and professional, but seem simple enough to actually make. Gorgeous!

  • What an adorable, festive treat! I love this recipe!

  • Wow these are beautiful! Love how creative and different this recipe is. Definitely have to try for Easter dessert!

  • So cute!
    I just wanted to let you know that I used your s’mores cupcakes recipe as inspiration for a cupcake of my own, and the graham cracker bottom was a hit! Thanks for the awesome recipes!


  • Theresa Okamoto

    Ok I got your post this am and said,”no way” I did this last year for Easter as well, but I could not stand the cake as it was way too dense. However, I had some left over batter and did a few cupcakes that were so yummy. However, after reading your instructions, maybe my problem was that I did not use a spring form pan. I actually went and bought a new pan, I believe a 6 inch round and 4 inches in depth. That was probably the issue. I think I will try the truffles again as mine did not turn out that great. By the way, congrats on your cute little baby!

  • wow! Absolutely stunning! Amazing job, congratulations on making it to Top 9 I can certainly see why! =]

  • why do I love it so much when food I buzz get’s put in the top 9? I don’t know and I don’t care…i just do. BTW..I will be making the ganache eggs this weekend…I couldn’t find what I wanted in the store. You planted the seed of confidence, and I’m going to nourish it and watch it GROW!

  • Annie

    The size of the cake should not be an issue. I also baked some of the batter in a six inch pan and the cake was equally delicious as in the springforms – moist and tender. Usually dense cake is due to overmixing or overbaking.

  • Hi Annie, Congratulations on making the Top 9 on Foodbuzz. These are so sweet looking. Yes, that pun was intentional. Although I wouldn’t serve a rich chocolate dessert like this to my children, or any young children, I’d be as happy as an Easter bunny to eat them myself.

  • This cakes is looks delcious. I like the presentation!!!

  • These are so so gorgeous, Annie!

  • These look incredible. So professional yet I could just dive right in! I am one of those people who likes my desserts to be chocolate X 100. I must try these out.

  • Lindsay

    After making these myself, I am quite impressed at how nicely your truffle eggs are formed! I figured the truffles would be the ‘easy’ part since I love making them.. but oh man! I was covered in chocolate and mine look like deformed balls! At least they still taste delicious. :) Thanks for the great recipe!

  • MK

    I made this tonight and it was SO GOOD! Yum. I was intimidated by the truffles, so I topped it with chocolate-covered strawberries instead. So delicious and chocolatey. (I did reduce the sugar a bit to suit our tastes.)

  • I made these for Easter this year and they were a huge success! I used a different chocolate cake recipe that tasted a bit of orange and it was a really nice touch. I also bought finished easter eggs since I couldn’t get hold of candy melts, but I will definitely try making them myself next time. Thank you so much for this idea!

  • I made this today and I can’t wait to eat it tomorrow! They look amazing! I have no idea how you managed to get your truffles so perfectly egg shaped though. My dad is so excited about this, he’s not wanting to wait until Easter to eat it lol