Easter truffles

Method

1. Melt the chocolate and butter in a bowl in the microwave for 2 minutes on medium, stirring halfway through. (Alternatively, melt in a bowl over a pan of just simmering water. Stir until smooth.)

2. Put the egg yolks into a clean bowl, then gradually whisk in the chocolate. Cover and chill for about 45 minutes, until the mixture is just set.

3. Put a teaspoonful of the mixture into the ball of your hand, then roll the chocolate into a ball, squeezing one end gently to create an egg shape. Put the truffle on a sheet of baking paper and repeat with the remaining mixture. If colouring the truffles, put a small drop of food colour onto your fingertip, then rub this over a small area of a plate. Add the icing sugar and mix into the colour. Use this to coat the truffles – or just rub the truffles with plain icing sugar. Cover and chill. Eat within 5 days.