Easter Egg Oreo Truffles

Easy Easter Egg Oreo truffles dipped, drizzled, and decked out in pastel colors and robed in vanilla candy coating. A fun Easter-themed dessert everyone goes crazy over!

Why this recipe works

Oreo truffles, Oreo balls, whichever you want to call them – they are by far one of the quickest sweet treats to fly off the dessert table at any occasion. Today, we’re reshaping the classic into adorable Easter Egg Oreo Truffles adorned with pastel drizzles and colorful sprinkles. They’re super easy to make with 6 ingredients, decorations included. Simply blitz, shape, dip, and embellish.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

OREOS – 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.

CREAM CHEESE – 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. It’s best to let your cream cheese come to room temperature before beginning, which is what “softened” means. Cut the cream cheese into cubes and let it rest at room temperature on a plate for around 30-40 minutes. This is going to make it a lot easier to blitz together with the cookie crumbles.

COATING – Vanilla-flavored almond bark is great for dipping truffles into. Ghirardelli white chocolate melting wafers are also great for truffles if you would prefer to use those instead. White chocolate chips don’t melt as well, are easily seizable, and are more difficult to dip the truffles in so I would suggest sticking to either almond bark or white chocolate melting wafers.

OIL – 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.

How to Make Easter Egg Oreo Truffles

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In the bowl of a food processor, pulse whole Oreo cookies (with their filling intact) until they resemble a course, even texture.
2. Transfer the crumbs to a large bowl and add in the softened cream cheese. Stir until the mixture is smooth and well incorporated.
3. Using a small cookie dough scoop (1 tablespoon size), scoop uniform, even mounds, shaping them into an egg shape about 1 inch in length.
4. Place the egg shapes on a parchment-lined baking sheet and freeze for 20 minutes while you prepare the candy coating.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. Let the candy coating harden before enjoying.

Frequently Asked Questions & Expert Tips

Store the Oreo truffles in an air-tight container, layered between pieces of parchment paper, in the refrigerator for up to 10 days. They must be refrigerated as they contain cream cheese, however, do note that they will develop condensation when removed from the fridge. This won’t affect the truffles themselves.

In addition to freezing the truffles before dipping them, I like to make sure my candy is the perfect temperature (and viscosity) for dipping. You can place the ramekin into a pot of hot water to make sure the melted chocolate doesn’t get too thick. Use a fork or candy dipping tool to coat the truffles in chocolate. Gently tap the fork on the side of the bowl to get rid of excess chocolate.

You can freeze any truffles that haven’t yet been dipped into the candy coating, but I wouldn’t recommend freezing coated truffles, as condensation will develop on the truffle during thawing, making the candy coating soft and not properly set.

Serving Suggestions

Dip, drizzle, sprinkle, and add designs to your Easter egg Oreo truffles however you want! Easter-themed sprinkles, nonpareils, and a simple pastel colored drizzle makes these truffles sweet on the eyes.

More Easter Dessert Recipes

• Easter Poke Cake
• Rice Krispie Nests
• Easter Nest Cupcakes
• Carrot Cake Mix Cookies
• Carrot Rice Krispie Treats

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