Easter time, egg time, time for chocolate and rum mini eggs.
These little treats are truly irresistible, with their indulgent filling and chocolate coating.
The recipe combines slices of cake crumbled and mixed with melted milk chocolate, creating a deliciously soft and aromatic mixture. From this base we shape small eggs and coat them with a generous layer of dark chocolate, which makes them not only beautiful to look at but also incredibly tasty. They are truffles disguised as tiny eggs!
But the magic of these treats doesn’t end there! Their preparation is a piece of cake and takes very little time. Just follow a few simple steps and, in no time, you’ll have your chocolate and rum mini eggs ready to be enjoyed or shared with friends and family. They can also be a homemade gift for the Easter holidays.
Not to mention the versatility of this recipe, which you can customize as you like. For a touch of color and creativity, you can choose a coating of melted white chocolate, enriched with food coloring.
Ready to taste this delight?
Don’t miss these other tasty Easter desserts:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 45 Minutes
- Preparation time: 10 Minutes
- Portions: 20
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Easter
- Energy 128.20 (Kcal)
- Carbohydrates 11.84 (g) of which sugars 7.58 (g)
- Proteins 2.84 (g)
- Fat 7.50 (g) of which saturated 4.52 (g)of which unsaturated 2.81 (g)
- Fibers 1.70 (g)
- Sodium 20.29 (mg)
Indicative values for a portion of 26 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chocolate and Rum Mini Eggs
- 3 slices sponge cake (pan di Spagna)
- 5.3 oz milk chocolate
- 5.3 oz dark chocolate
- 2 tbsp rum
Steps for Chocolate and Rum Mini Eggs
Cut the cake slices into small pieces and place them in a food processor. Pulse until you get a crumbly mixture.
Melt the milk chocolate in a bain-marie or in the microwave, and pour it over the crumbs. Add the two tablespoons of rum and gently mix with a spatula.
Now shape the mini eggs. Scoop about a tablespoon of the mixture and shape it with your hands into small egg shapes (with these quantities I made 20 mini eggs). As you make them, place them on a tray.
Let the treats firm up for 15 minutes at room temperature.
After the resting time, dip the mini eggs into the melted dark chocolate and place them on a sheet of parchment paper or in paper cups.
Allow the coating chocolate to dry, again at room temperature.
