Super Easy Easter Egg Oreo Truffles (Kid-Friendly Recipe)
These Easter Egg Oreo Truffles are not only adorable, but they're also super easy to make using panty staple ingredients! It's so easy, even kids can make them!
Course Dessert
Cuisine American
Keyword easter egg oreo truffles, Oreo Truffles
Prep Time 1 hourhour35 minutesminutes
10 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 50Truffles
Author Valya's Taste of Home
Ingredients
8oz.– softened cream cheese
42 – Oreo Peep (or vanilla) cookies
½lb.– white chocolate melts
¼lb.- of each desired color of chocolate melts
Easter sprinkles
Mini cupcake liners
Instructions
How to Make Oreo Cookie Balls for Easter Egg Oreo Truffles
Start out by crushing the Oreo cookies in a food processor for 2 minutes, or until they're finely crumbed.
Transfer the crushed Oreos to a large mixing bowl and add softened cream cheese. Stir on the lowest speed for 1 minute or until they're well combined.
Next, scoop a tablespoon of the Oreo mixture and shape it into a 1”-inch-long egg shape. You can also use a small cookie scoop. Continue making these small egg-shaped balls until you've used all the Oreo mixture.
Freeze half a batch of egg shapes for 15 minutes. Just the outer part of the egg should be cold so when it's dipped the chocolate sets quickly.
If you over-freeze them they will crack when dipped, which is why we're only freezing half a batch at a time.
How to Decorate Easter Egg Oreo Truffles
While the first half of the Oreo eggs are in the freezer, let's prepare the chocolate dip.
Melt white chocolate disks in a medium bowl over a pot of boiling water.
Take the Oreo eggs out of the freezer and dip eggs one at a time into the chocolate using forks.
Place the dipped truffles onto parchment paper and put sprinkles on them immediately. Once the chocolate begins to set, the sprinkles won't stick.
Take the second half of the Oreo eggs out of the freezer and dunk one egg at a time into the chocolate.
Place these dipped truffles onto parchment paper also, but don't add sprinkles to them. Let them dry completely before moving on to the next step.
When the white chocolate coating is dry on both batches of truffles, it's time to prepare the colored chocolate drizzle.
Put the yellow, green, blue, and pink chocolate candy melts into individual Ziploc sandwich bags. Place the side of the bags with chocolate into a bowl of hot water and allow them to melt.
When the chocolate melts, cut a corner off each Ziploc bag and drizzle the chocolate over the egg shapes.
Let everything cool completely again before moving on to the next step.
Trim off excess chocolate around the base of the truffles with a thin, sharp knife.
Carefully twist and lift each truffle off the parchment paper and put them into mini-cupcake liners.
If the truffles and chocolate aren't completely dry, chunks of them may break off the bottom when removing them from the parchment paper. Make sure to give them enough time to dry completely for a clean presentation.
Refrigerate the truffles until ready to serve. If you like the insides a little softer, take them out of the fridge 30 minutes before serving.
Your delicious Easter Egg Oreo Truffles are ready to be served!