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.
Prep Time 1hour35minutes
Total Time 1hour35minutes
Author Valya's Taste of Home
8oz.224 g – softened cream cheese
2packs42 cookies – Oreo Peep cookies
1lb.454 g – white chocolate melts
Yellowgreen, blue and pink chocolate melts
Mini cupcake liners
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.