The truffle features Guittard white chocolate, Madagascan Vanilla, California prune purée and an Easter-themed custard-yellow chocolate coating, with cocoa butter decoration.
Commenting on his creation, Young said the chocolate was a direct play on the traditional prunes and custard combination, but with a modern twist.
“The California prune purée delivers a wonderful texture to the truffle, as well as a rich flavour and natural sweetness,” said Young.
“At the heart of our brand is the ongoing commitment to produce chocolates that represent the best in class, and this can only be achieved by investing time to seek out superior flavour components which deliver the ultimate taste sensation.”
Young’s newest creation followed research from Mintel that found 49% of UK shoppers bought chocolate gifts during the Easter period.
The truffle is available at all three Paul A Young stores in London – in Wardour Street, Threadneedle Street and Islington.
Meanwhile, gluten-free biscuit manufacturer Prewett’s has launched Mini’s Chunky Choc Chip Cookies, the second product in its new Mini’s range.