This is one of my favorite times of the year. The festivities of Easter are always so light and happy, and it means that Spring is coming. One of my favorite Easter traditions is dyeing the eggs…anyone else? I do enjoy eating the hard boiled eggs underneath, but to make things a little more fun, I decided to do Oreo egg-shaped truffles…that you can still decorate! And eat. That’s the most important part here. They’re not as breakfast-appropriate, but if you decide to grab a glass of milk and make a meal out of it, your secret’s safe with me.
The hardest part about this recipe is gathering your decorating supplies. Otherwise, you only need three ingredients to make the truffle itself, and it’s a fairly simple process. I’m not even egg-saggertating.
Let’s do it.
- 1 package of regular Oreos
- 1 8 oz package of softened cream cheese
- 2 cups of white chocolate chips (or candy melts)
- Mini plastic fillable Easter eggs
- Food coloring
- Decor (sprinkles, buttercream frosting, decorating pens, etc.)
Crush up all of the Oreos. This can be done in a food processor, but if you don’t have one (like me), you can go old school and stuff them in a ziploc bag. Use a rolling pin to squash them until they’ve turned into crumbs.
*Don’t worry if it gets sticky from the Oreo creme – we want that in there.
Mix together your Oreo crumbles and cream cheese until blended well. Hand mixers and KitchenAids are great for this step, not so much spoons. Or forks. Trust me.
Stuff the plastic eggs with the Oreo mixture. Be sure to overfill it to the point that some of the mixture seeps out of the middle as you close it shut. This is going to ensure that your egg is FULL and without air pockets. Then wipe away the egg-stra.
*If you’re good at rolling the mixture into egg shapes, feel free to skip the plastic eggs altogether. Personally, I am incapable, so the eggs helped me keep a consistent shape and size.
**You may want to grease the plastic eggs beforehand…this will make a big difference during the egg removal.
Freeze your eggs for about 20 minutes.
While the eggs are in the freezer, melt the chocolate using the double-boiler method (heat in a bowl over the top of a pot of hot water). Mix the chocolate until it’s smooth as a bunny’s bottom.
If you’d like different colored eggs, now is a good time to incorporate some food coloring.
Remove the eggs from the shells. Be sure to take them off slowly and carefully so that you don’t ruin that almost-perfect egg shape.
Drop an egg into the chocolate. Using a fork, “spoon” the chocolate on top of the egg. You don’t want to swirl it around in the chocolate because the egg will begin to fall apart, and your chocolate will start looking like cookies and cream (which might not be a bad idea now that I think about it…but we want our chocolate white for this one…because eggs are white…unless they’re brown).
Lift the egg with your fork, and then gently tap your hand to get all of the egg-cess chocolate off.
*Tapping your hand prevents the egg from falling off the fork…neat trick.
Transfer the egg to a cookie sheet or plate lined with waxed paper. Then stick them into the fridge until the chocolate has set all the way through.
Decorate! I used the decorating markers, some colorful leftover melted chocolate, and buttercream. I found that the markers were the easiest, chocolate was the hardest, and buttercream looked the best. Use all three methods and make a party out of it! Refrigerate the eggs when you’ve finished decorating.
Ahh, now aren’t those just the cutest? It’s too bad that they’re so yummy. The worst part about decorating Easter eggs is eating your work of art.
LOL yeah right.
I hope you guys enjoyed these! Have a WONDERFUL Easter holiday with family, friends, Jesus, and Peter. Peter Cottontail.