This year I wanted to try something different for Easter. The pastel colored cupcakes and cookies have been done, and while they are cute and evoke the colors of spring, I still wanted something different but didn’t know what.
Then I saw them. Dark chocolate eggs with white decorations… That’s what I wanted! I glanced through the recipe and it looked simple enough. But I do have some tips for you:
- Use Philadelphia Style Cream Cheese, rather than a creamier one. This will help with the texture, and the eggs will keep their shape.
- To portion the mixture and form into eggs, it is easier to use an ice cream scooper (one that will scoop about ¼ cup) which will also help keep all your eggs the same size.
- Once all your eggs are shaped, it doesn’t take long for them to harden in the freezer. I put mine in for just 15 minutes.
- I melted my chocolate in a double boiler, and when I worked with it on my kitchen counter, I kept the hot water underneath while I sunk the eggs to get covered, to make sure the chocolate remained melted throughout the entire process.
- Use two forks to cradle your egg when you dip it into the melted chocolate, gently give it a couple of turns so it gets completely covered.
- Lift the covered egg with one fork, and give it firm little taps on the side of the pot. This will allow all the excess chocolate to drip off and it will smooth out the chocolate.
- Help yourself with a knife of little spatula to place the chocolate covered egg over a cooling rack. You can place them directly on a baking sheet covered with parchment, but the cooling rack will ensure a neater finish.
My last piece of advice. If you can use white candy melts, or white chocolate bark to melt and use it to decorate, I would recommend it. I used white chocolate to decorate mine, but it can be a little tricky to melt and it can easily thicken up if you overheat it. I added about ½ teaspoon of coconut oil to loosen it up a little more and make it easier to pipe.
Oreo Truffle Easter Eggs
Recipe by Gimme Some Oven
Yields: 12-15 eggs
1 package classic Oreos
1 (8-oz.) brick cream cheese, softened
8-oz. (about 2 cups) dark or semi-sweet chocolate chips, melted
4-oz. white chocolate (white candy melts, or white bark)
- Add the oreo cookies to a food processor, and pulse until evenly crumbled. Add the cream cheese and pulse until the mixture is smooth and well-blended. You might need to scrape the bowl with a rubber spatula and finish mixing by hand to make sure it’s mixed properly. If you don’t have a food processor, you can crush the cookies in a large ziplock bag, and then stir/mix in the cream cheese by hand.
- Use an ice cream scoop to portion the dough into balls, or a spoon to make about ¼ cup balls. Then use your hands to roll them into egg shapes. Place the eggs on parchement-lined baking sheets, and chill in the refrigerator (or freezer) until hardened. It doesn’t take long, we put ours 15 minutes in the freezer.
- Once the eggs have chilled, carefully heat the dark or semi-sweet chocolate in a microwave or double-boiler until melted and smooth. If you find the chocolate is too thick, add in a few teaspoons of shortening or coconut oil to thin it out.
- Using 2 forks to cradle the eggs, dip the egg in the melted chocolate, and roll around carefully until it is evenly coated. Lift the chocolate covered egg with a fork, and give it small firm taps on the side of the bowl to help all the excess chocolate fall off.
- Transfer the egg to another parchement-lined 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 according to the package’s instructions and use it to decorate your chocolate eggs.
Have you made this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!
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