Easter Egg Oreo Balls boast a soft and rich chocolate cookie-based truffle snuggled inside a white chocolate shell. You only need 6 ingredients to make them!
gel food colorin teal, light pink, yellow, and green
nonpareil sprinklesin Easter colors
Instructions
In the bowl of a food processor, pulse whole Oreo cookies (with their filling intact) until they resemble a course, even texture.
Transfer the crumbs to a large bowl and add in the softened cream cheese. Stir until the mixture is smooth and well incorporated.
Using a small cookie dough scoop (1 tablespoon size), scoop uniform, even mounds, shaping them into an egg shape about 1 inch in length.
Place the egg shapes on a parchment-lined baking sheet and freeze for 20 minutes while you prepare the candy coating.
Set aside 4 squares (8 ounces) of almond bark and place the remaining 8 squares (16 ounces) into a microwave-safe bowl and microwave at 30-second intervals, stirring every 30 seconds until the mixture is smooth and free of any lumps.
Stir 1 teaspoon of vegetable oil into the melted candy. The melted candy should flow easily from the spoon but still be thicker than water. If it is too thick (like that of honey) add an additional ½ teaspoon at a time until you have reached the desired consistency.TIP - You can place the ramekin into a pot of hot water to make sure the melted chocolate doesn’t get too thick for dipping.
Place an egg on a fork and slowly dip it into the melted candy mixture, making sure the egg is completely submerged and that all sides are coated. Tap away any excess melted candy on the edge of the bowl and then place the candy-coated egg on the parchment-lined baking sheet. Repeat until all egg truffles are coated. Set aside half of the egg truffles, these will be drizzled with colored candy.
Evenly divide the remaining 4 squares of almond bark into 4 ramekins, (or other small microwave-safe bowl). Take one ramekin and microwave the almond bark until it is smooth (in 15-second increments). Add gel color to achieve the desired shade and stir until combined.
Dip the truffle into the melted colored candy and while the coating is still wet, sprinkle with the nonpareils. Repeat the process of coloring the remaining truffles.
To make the drizzle, place the leftover melted candy from a ramekin into a piping bag and drizzle the tops of the white eggs with the melted candy. Repeat with the remaining colors.
Let the candy coating harden before enjoying.
Notes
Make sure to only use Original Oreo cookies and not those with the extra filling known as ‘Double Stuf’. This makes the crumb mixture too greasy and difficult to shape into eggs.
It is best to use full-fat brick cream cheese, as cream cheese in a tub contains extra additives that will affect the outcome of your truffles.
Make sure your cream cheese is softened to room temperature.
If you want a pure white candy coating for the drizzled eggs, I recommend using coconut oil instead of vegetable oil so it won’t tint the white candy coating.
Incorporating either coconut oil or vegetable oil into the melted chocolate will make dipping much easier as it thins out the consistency of the chocolate. It will also add a lovely sheen to the finished truffles. The oil isn't completely necessary so you can skip it if desired, but it will make a difference when dipping.