Stir together all of the truffle ingredients, then take around 1 Tbsp of the mix in your hand, roll into a ball, then shape into an easter egg shape in your hand using your fingers. Place on a baking sheet. Repeat.

Place the easter eggs in to the freezer to firm up for 20-30 minutes - this will allow the chocolate to set almost immediately on dipping and will avoid the chocolate pooling under each egg when placed back on the sheet.

Melt your chocolate, then split in to 2 glass dishes, stirring the beetroot in one and the spirulina in the other. Depending on the brand you use, this may not fully dissolve, you can stir over heat, or initially mix with 1 tsp of hot water, we preferred the not fully mixed in option as it gave a very natural subtle speckle to the whole egg.

Place a toothpick into the end of your egg, then dip in the chocolate to coat, twirling to avoid an uneven coating (this will take around 5 seconds to set if the eggs are cold). Place onto the baking sheet and remove the toothpick gently, if you nudge any chocolate off just use the end of the toothpick or a spoon to tap a little extra on the area. Repeat for all eggs.

Use a pastry brush to create the speckles by dipping lightly then flicking it with your finger over the eggs (this bit gets messy so don’t stand too close 😅). Place in the freezer for 5-10 minutes for the speckles to set then enjoy!