4-ingredient Easter egg Oreo truffles
Make decadent Easter treats in less than 30 minutes.
1 (8 oz.) brick cream cheese, softened
8 oz. (about 2 cups) chocolate melted
4 oz. white chocolate, melted
METHODAdd the Oreos to a food processor, and pulse until evenly crumbled. Add the cream cheese and pulse until the mixture is smooth and well-blended, stopping to scrape down the sides of the food processor once or twice if needed.
(If you don’t have a food processor, you can crush the Oreos in a large ziplock bag, and then stir/mix in the cream cheese by hand.)
Use a 1/4-cup ice cream scoop to portion the dough into 1/4-cup balls. Then roll by hand into egg shapes. Place the eggs on baking sheets, and chill in the refrigerator (or freezer) until hardened.
Once the eggs have chilled, carefully heat the chocolate in a microwave or double-boiler until melted and smooth. Dip the egg in the melted chocolate, and roll around until it is evenly coated. Transfer the egg to another baking sheet and let cool. Repeat with remaining eggs. Then transfer to the refrigerator once more to cool until the chocolate has hardened.
Melt the white chocolate in a separate bowl, then either drizzle on the eggs with a fork or use a piping bag to pipe the chocolate on in your desired design.
Serve immediately or refrigerate in a sealed container for up to 1 week.
