Easter Truffle Bark

5 from 1 vote

This Easter Truffle Bark is loaded with the fun pastel colors that are perfect for Easter along with festive candies. The center is a rich, creamy ganache that's firm enough to hold together, but still has the perfect creamy consistency.

Prep Time45

Cook Time0

Chill Time8

Total Time8 45

Servings: servings

Author: Miranda Couse

Ingredients

2 1/2 cups white chocolate candy melts divided
11.5 ounce bag milk chocolate chips (about 2 cups)
1/2 cup heavy whipping cream
1/3 cup Easter candy
10 pieces bright pink candy melts optional
10 pieces turquoise candy melts optional
2 tablespoons festive sprinkles optional

Instructions

Line an 8x8 baking pan with tin foil.
Add 1 and 1/4 cups white chocolate candy melts in a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is completely melted.
Pour the melted white chocolate into the prepared baking sheet. Spread out evenly to the edges and corners. Set aside to harden. To speed up the process, pop it in the fridge while you work on the ganache.
In the same microwave-safe bowl, add in the 11.5 ounce bag milk chocolate chips and 1/2 cup heavy whipping cream. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the ganache is completely melted and smooth. It will take a little work to get the heavy cream incorporated into the chocolate.
Let the ganache sit for about 10 to 15 minutes until it has cooled.
Pour the ganache on top of the white chocolate. Spread out evenly over the white chocolate layer.
Place in the fridge and let it sit until it has cooled completely and thickened. This will take about 20 minutes.
In a microwave-safe bowl, add in the remaining 1 and 1/4 cups of white chocolate candy melts. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is completely melted.
If you choose to use the colored candy melts, add each color in a sandwich bag. Microwave for 30 seconds and pinch the candy melts to mix them. Microwave for another 30 seconds and pinch the candy melts again. Make sure there are no bits of chocolate left. Cut small corners out of the sandwich bags.
You'll need to work quickly now. Pour the white chocolate on top of the ganache. Spread it out evenly over the ganache to all of the edges and corners.
If you're using the colored melts, drizzle the colors on top of the white chocolate. Using a toothpick, gently swirl them around without disturbing the ganache. Tap the pan on the counter to smooth out the chocolate topping.
While the chocolate topping is still wet, add the 1/3 cup Easter candy of your choice. I used malted milk balls and M&M's.
Add the 2 tablespoons festive sprinkles. Set aside to harden completely. I placed mine in the fridge overnight to harden and let the ganache thicken. Remove from tin foil and cut into pieces.
Place pieces into a treat bag and tie with a pastel ribbon. Store in the fridge!

Notes

Storage: Store in an airtight container or storage bag in the refrigerator for up to a week.

Nutrition