Oreo Truffle Robins Eggs




Introduction: Oreo Truffle Robins Eggs

About: I'm a stay at home mum of 3 young kids and I love baking, decorating cookies, making cake pops and pretty much making any type of fun food that my kids will enjoy. I have a blog Bubble and Sweet where I sha...

Pretty speckled blue eggs that are delicious and deceptively easy to make Oreo truffles.

Whip these whimsical treats up in no time, they require no baking and are perfect for a spring centerpiece or a fun Easter treat.

They would look just as lovely in pink, yellow or plain white chocolate as they do in this pastel blue hue.

The finished eggs can be stored in an airtight container in the fridge for up to 3 days.

Ingredients to make blue speckled eggs makes around 16 eggs

300g Oreo Cookies (approx 10 5/6oz) or around 28 cookies
150g (approx 5 oz) Cream Cheese at room temperature
Blue candy melts *
White candy melts *
Dark Chocolate
Copha or Paramount crystals *
Clean brush/ toothbrush

Candy Melts can be found at hobby or craft stores like Michaels, Hobby Lobby or Spotlight or many cake decorating stores. In the US you can find paramount crystals at craft stores and cake decorating stores.

Step 1: Make the Oreo Truffles and Shape the Eggs

In a food processor or blender mix together the Oreo Cookies and the cream cheese until the mixture is smooth and well combined.

Line a tray with parchment paper. Take around 3 teaspoons of the cake pop mixture and roll it between your palms to make a smooth ball, then using your fingers and palms turn the ball into an egg/oval shape. I find that shaping the mixture into the ball first makes it easier to get a smooth finish.

Place the egg  shaped truffles on the tray in fridge to chill until firm

Step 2: Melt the Candy Coating

Melt the chocolate or candy coating in the microwave at medium low heat for 60 second bursts mixing until the mixture is smooth.

To get the color I desired I mixed the Wilton Blue Candy Melts and Wilton White Candy Melts at a ratio of 2 parts white chocolate to each 1 part blue candy melts (eg 400g Blue to 200g White or 14 oz Blue to 7 oz white). Mix in quite a bit of copha or paramount crystals during the melting process until the mixture is very fluid (but not so much that it is watery). The mixture should be like condensed milk.

TIP: I melt my chocolate in the microwave on medium low, medium is too hot and high is way too hot. If you heat your chocolate at too high a temperature it will burn and not be salvageable for dipping .Remember medium/low for short bursts of 60 to 90 seconds.

Step 3:

Grab a bunch of toothpicks. Holding one end of the stick dip the other end into the melted chocolate/candy coating and insert it into a egg shape so the stick is sitting in the larger rounded bottom side of the egg (see picture) and the stick is parallel to the tray. Repeat for remaining eggs.

Place the tray back into the fridge to chill for 10 minutes or until the sticks are secure.

Step 4:

Make sure the blue chocolate/candy coating is still melted, if needed remelt in the microwave at medium low.

Holding the end of the stick dip the whole egg truffle into the melted chocolate/candy coating.

Lift it up and allow as much of the candy/chocolate mixture to fall off as possible. Place upright in a stryo foam block to set.

Step 5:

Once set you can lay the cloud pops back down on a tray to work on.  Holding the toothpick securely twist and pull the toothpick out and repeat for all the eggs.

Make sure you still have some of the melted blue chocolate/candy coating.

For this step I like the chocolate to be nearly set, but not quite.

Make sure your hands are really clean (I know you would be doing that anyway) or pop on gloves and stick your finger into the melted chocolate. Then press the chocolate into the hole left by the toothpick and smooth it around with the tip of you finger.

Step 6:

Next melt up very small amount of the dark chocolate you can add a little copha or paramount crystal if you like.

Place one of the eggs away from the others on a clean workbench (like your kitchen bench). Dip your brush in the chocolate and then holding the brush by one hand, run your fingers through the bristles sot that the chocolate splatters onto the egg.

Yup just like you used to do when you were a kid.

I like to hold the brush down just under the larger rounded bottom side so that the flicks of chocolate are larger down there and graduate up to less at the top of the egg, but that's just my preference.

Repeat for remaining eggs.

Eggs can be stored in an airtight container in the fridge for 3 days.

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    2 Discussions


    3 years ago

    These are absolutely adorable!