Like many Americans, the French love to celebrate Easter. However, Pâques (Easter in French) is often celebrated over the course of a few days rather than just one Sunday like Americans do.
Oreo Truffle Robin Eggs
In France, Easter is usually a long weekend sort of affair, which many of the French use as a chance to take a break from work and get out of town. That said, French kids still get up on Easter day and go egg-hunting like American children, and most of the time, they’re looking for chocolate eggs.
It was with this spirit in mind that I created these Oreo truffle robin eggs.
Oreo truffles were actually one of the first confectionaries I tried my hand at.
Back when I had first gotten my mixer and started gifting baked goods, I often made Oreo truffles that were covered in milk chocolate. I’d mix crushed Oreos with cream cheese, roll them into balls, then dip them into the melted chocolate.
To say these are a hit would be an understatement. They’re the kind of treat that everybody at a party goes crazy for, which immediately follows up with Can you share the recipe!?
With Easter coming and Spring having just begun, I thought some pretty blue Oreo truffle robin eggs would be a lovely treat to make.
Instead of rolling the filling into balls, I rolled them into small eggs. For the shell, I mixed some melted white chocolate with food dye to create a pastel version of a robin egg, then spooned the chocolate over the set eggs.
Instead of speckling the actual melted chocolate, I simply sprinkled some Oreo crumbs over the chocolate before it hardened.
While covering the eggs in chocolate may require a little patience and finesse, the fact that these don’t need to be baked is a big plus when it comes to the ease of the recipe. Plus, any bit of artistic patience with this recipe is rewarded with incredible tastiness!
I warn you, these Oreo truffle robin eggs are highly addictive!
- 1/2 a package of Oreos, 18 Oreos, plus 1 more for Oreo crumb garnish on top
- 4 oz. cream cheese, not the whipped kind
- 12 oz bag of white chocolate chips
- liquid gel dye
- In the bowl of a stand mixer (or a food processor), beat the Oreos on low speed until they're crushed pretty well. Raise the speed to medium low to completely crush them into tiny crumbs. If you're using a stand mixer, this will take approximately 5 to 7 minutes.
- Add the cream cheese, breaking the cream cheese into 3 chunks. Beat on medium speed until the Oreos and cream cheese are combined together in a dough-like batter with no cream cheese streaks apparent.
- Cover a baking sheet with a sheet of wax paper. Use a small melon scooper (see note) to scoop out the dough. Roll the dough between both palms in a circular pattern to create a ball shape, then roll the ball back and forth between your palms to lengthen it and create an egg shape.
- Place the prepared eggs on the lined baking sheet and refrigerate for 30 minutes. Take your extra Oreo and either crush it in the food processor or place it in a sealed ziplock bag and crush it with a rolling pin; set aside.
- Microwave the white chocolate chips in a medium bowl for 30 seconds, giving the chocolate chips a stir afterwards. Again, microwave the chocolate chips, but this time in 15 second intervals, stirring the chocolate each time the 15 seconds are finished. This way, you will prevent the white chocolate chips from being in the microwave too long and seizing.
- To dye your white chocolate, add mostly blue dye, a little bit of yellow, and a tiny dash of red to create the tiffany blue color. How many exact drops of each will depend on what kind of dye you use (see note).
- Use a small spoon to scoop the dyed chocolate and pour it over each egg. Immediately garnish the truffle with a smidge of the crushed Oreo crumbs you created before moving on to coat the next egg with chocolate (see note).
- Refrigerate the eggs for at least 30 minutes, or until ready to serve.
Use gel food dye or oil food dye. Using regular food coloring will result in the chocolate seizing and becoming unpourable.
Feel free to microwave the chocolate for 10 seconds if you feel like it's getting diffiult to pour when you're coating the eggs at the end.
Nutrition Information:Yield: 25 Serving Size: 25 Servings
Amount Per Serving: Calories: 129