Oreo Egg Truffles

I'm excited to share a beautiful moment and a beautiful treat with you, friends! Among moments that I adore and cherish most, a lot of them happen around major holidays. Especially during holiday food prep. I absolutely love the vibrant hustle and bustle and the excitement while creating delicious treats for an upcoming holiday.

Typical days are so busy, it is tough to fit in proper and quality family time. But around holidays, everyone automatically flocks to the kitchen and we are pleasantly reminded that we have this special thing: so much fun when we get together. Laughing and sharing what's on our minds. These super cute egg shaped Oreo truffles are a perfect project to make as they're easy to do but take a little time, giving everyone more of these priceless bond-forming moments. It feels like Christmas time! 🙂

The kids need very little assistance with

... this recipe. It's fairly quick to prepare the supplies and some of the trickier steps for them to work with: crush the Oreos in the food processor, melt the chocolate, and then let the fun (and sweet) times flow. My kids, older and younger alike, have said this is one their best times; doing thigs together. The most important takeaway from this is how valuable and precious family closeness is, and the memories will stick with them forever! And that we have them because of Christ and Easter.

These Oreo Egg Truffles make a for adorable and inexpensive gifts for kids to give to their friends or take to school. They're incredibly delicious and 100% shareable! If you are having a family Easter brunch, with more kids in the house, this dessert will fly off the table before you will know it. Enjoy creating and indulging in them!

Ingredients:
8 oz. (224 g) – scream cheese (softened)
2 packs (42 cookies) – Peeps Oreo Cookies

1 lb. (454 g) – white chocolate melts
Yellow, Green, Blue and Pink chocolate melts
Sprinkles

Mini cupcake liners

Instructions:
1. Crush Oreo cookies (including the cream) in a food processor for 2 minutes, or until all are finely crumbed. Set aside until ready for use. Transfer crushed Oreo into the mixer bowl. Mix crushed Oreo with softened cream cheese on lowest speed for a minute or until the cream cheese and crushed cookies are well combined.

2. Using a tablespoon measure, scoop some Oreo mixture and shape it into a one-inch long shape of an egg. Repeat until all the Oreo mixture is used. Freeze half a batch of Oreo spheres for 15 minutes. (TIP: Just the outer part of the sphere should be cold, so when dipped, the chocolate sets quickly. If you over-freeze them, they will crack when dipped, hence, just half a batch should go in the freezer at a time. Yes, it has happened to us before. Just to forewarn you, it’s not hard to do.)

3. While the first half of the Oreo eggs are in the freezer, prep the chocolate dip. Melt chocolate disks in a glass bowl over a pot of boiling water.

4. Take Oreo eggs out of the freezer and dunk one egg at a time into the chocolate.

5. Place the dipped truffles onto parchment paper and sprinkle with sprinkles on top of the egg immediately so it sticks to the wet chocolate. Once the chocolate begins to set, sprinkles will not stick.

6. Take the second half of Oreo eggs out of the freezer and dunk one egg at a time into the chocolate at. Place the dipped truffles onto parchment paper and live them plain white to dry completely.

7. Then place yellow, green, blue and pink chocolate candy melts into individual sandwich Ziploc bags and place only the side of the bag with chocolate into a bowl with hot water to melt. After the chocolate melts cup off a piece of each Ziploc bag and then drizzle and decorate anyhow you like it. Let truffles cool completely before you begin the trimming process.

8. Trim off excess chocolate around the base of the truffles with a thin, sharp knife. Then carefully twist and lift them up off the parchment paper. When not dry enough and truffles are stuck to the parchment paper, sometimes a chunk may break off from the bottom. That’s not very pretty, so give them ample time to set before peeling off the paper. Place truffles into mini paper cupcake liners. Refrigerate until ready to serve. If you like the inside of the truffles softer, take them out of the fridge 30 minutes before serving.

Oreo Egg Truffles

These Oreo Egg Truffles make a for adorable and inexpensive gifts for kids to give to their friends or take to school. They're incredibly delicious and 100% shareable! If you are having a family Easter brunch, with more kids in the house, this dessert will fly off the table before you will know it.

5 from 1 vote

Print Pin Rate

Course: Dessert

Prep Time: 1 hour 35 minutes

Total Time: 1 hour 35 minutes

Servings: 50 Truffles

Author: Valya's Taste of Home

Ingredients

• 8 oz. 224 g – softened cream cheese
• 2 packs 42 cookies – Oreo Peep cookies
• 1 lb. 454 g – white chocolate melts
• Yellow green, blue and pink chocolate melts
• Sprinkles
• Mini cupcake liners

Instructions

• Crush Oreo cookies (including the cream) in a food processor for 2 minutes, or until all are finely crumbed. Transfer crushed Oreo into a mixer bowl. Mix crushed Oreo with soften cream cheese on lowest speed for a minute or until the cream cheese and crushed cookies are well combined.
• Using a tablespoon measure, scoop some Oreo mixture and shape it into a one-inch long shape of an egg. Repeat until all the Oreo mixture is used. Freeze half a batch of Oreo eggs for 15 minutes. (TIP: Just the outer part of the sphere should be cold, so when dipped, the chocolate sets quickly. If you over-freeze them, they will crack when dipped, hence, just half a batch should go in the freezer at a time. Yes, it has happened to us before. Just to forewarn you, it’s not hard to do.)
• While the first half of the Oreo eggs are in the freezer, prep the chocolate dip. Melt chocolate disks in a glass bowl over a pot of boiling water. Take Oreo eggs out of the freezer and dunk one egg at a time into the chocolate at. Place the dipped truffles onto parchment paper and sprinkle with sprinkles on top of the egg immediately so it sticks to the wet chocolate. Once the chocolate begins to set, sprinkles will not stick.
• Take second half of Oreo eggs out of the freezer and dunk one egg at a time into the chocolate at. Place the dipped truffles onto parchment paper and live them plain white to dry completely. Then place yellow, green, blue and pink chocolate candy melts into individual sandwich Ziploc bags and place only the side of the bag with chocolate into a bowl with hot water to melt. After the chocolate melts cup off a piece of each Ziploc bag and then drizzle and decorate anyhow you like it. Let truffles cool completely before you begin the trimming process.
• Trim off excess chocolate around the base of the truffles with a thin, sharp knife. Then carefully twist and lift them up off the parchment paper. When not dry enough and truffles are stuck to the parchment paper, sometimes a chunk may break off from the bottom. That’s not very pretty, so give them ample time to set before peeling off the paper. Place truffles into mini paper cupcake liners. Refrigerate until ready to serve. If you like the inside of the truffles softer, take them out of the fridge 30 minutes before serving.

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Looking for more Easter recipes? Here are a few to choose from:
MINI PASKA EASTER BREAD RECIPE (CUPCAKE SIZE PASKA – KULICH)
CARROT CHEESE SPREAD WITH SMOKED SALMON APPETIZER
HEDGEHOG COOKIES RECIPE – EZHIKI
PASKA EASTER BREAD RECIPE
SWEET BRAIDED EASTER BREAD WITH RAISINS

Kitchen items I used in making this recipe:
(If you need any of these items, simply press on the picture to order. Thank you for your support!)