Truffle Eggs

Directions

1. 1
   In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate and remove from the heat (do not stir). Let stand for 5 minutes. Whisk in Nutella until combined. Transfer to a small bowl. Cover and refrigerate for 45-60 minutes or until thickened, stirring every 15 minutes.
2. 2
   Shape 1 heaping teaspoonful of chocolate mixture into an egg. Place on a parchment paper-lined
3. 3
   . Repeat with remaining mixture. Refrigerate until firm, about 5-10 minutes.
4. 4
   Meanwhile, in a microwave-safe bowl, melt candy coating; stir until smooth. Stir in food coloring. Dip eggs into candy coating; allow excess to drip off. Return to
5. 5
   and immediately sprinkle with coffee granules. Let stand until set. Store in an airtight container in the refrigerator. Serve eggs on a nest of coconut if desired.