Easter Oreo TrufflesKelsey Banfield
I am such a big fan of Oreo truffles. Or, as we call them, fake truffles. Why? Because they technically aren’t the gorgeous french truffle at all. They are made from Oreos! I decided to break out this favorite recipe again for Easter and make the truffles in an array of Easter pastels, like eggs in a nest. They were, as always, a snap to make. We LOVED the way they looked for Easter in the little bowl. I think I might end up making them again for Easter and nesting them in the Easter baskets.
Easter Oreo Truffles
8 ounces cream cheese
1 package Oreos (any flavor)
4 ounces white chocolate, or semisweet chocolate, melted
Selection of spring food pastes or sprinkles
1. Place the cookies in a food processor and pulse until they are fine crumbs. Add the cream cheese and pulse again until a sticky dough forms. Use your hands to form the dough into 1³ round balls and place them on a cookie sheet lined with wax paper. Place them in the fridge to chill for at least 2 hours or up to 1 day.
2. Melt the chocolate in a double boiler or in the microwave. Divide it amongst 3 or 4 bowls and use the food paste to make the chocolate any color you want, or just stick with white. Roll the chilled truffles in the chocolate until they are completely coated and sprinkle with colorful sprinkles if you want. Then place them back on the lined cookie sheet. Chill them in the refrigerator until they are set, about 1 more hour. Nestle them in some grass for Easter!
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