Easter Bunny Truffles
These Bunny Truffles are a fun and festive way to celebrate Easter. This Easter, make everyone smile when you serve these adorable treats!
[adrotate group="2"] [adrotate group="4"]- 450g/16oz Golden Oreo Biscuits (see note)
- 180g/6.3oz Philadelphia Cream Cheese
- 200g/7oz ICAM Cioco Pasticceria White Chocolate (finely chopped)
- 25ml Vegetable Oil
- Assorted Mini Marshmallows (Tails & Ears)
- Mini Dark Chocolate Chips (Eyes)
- 200g/7oz ICAM Cioco Pasticceria White Chocolate (finely chopped)
- Pink & Blue Food Colouring (oil base - see note)
Crush biscuits in a food processor. Add the cream cheese and mix until combined. If it doesn't all come together continue to mix by hand.
Form into balls, place on a sheet of parchment paper and refrigerate 30 minutes before dipping into melted white chocolate.
Melt chocolate in the microwave then stir in the vegetable oil. If the chocolate is still warm, leave it to cool before dipping balls.
Once you have dipped the balls in chocolate, leave the chocolate to slightly set before sticking on the ears and tails, otherwise they will slide down.
Use a pair of scissors and snip the mini marshmallows diagonally for the ears and just in half for the tails.
Refrigerate balls until the chocolate has hardened before continuing to decorate the eyes and nose.
Just slightly dip the mini chocolate chips in melted chocolate and stick on.
In 2 small bowls, divide the finely chopped white chocolate.
Melt the chocolate in the microwave, then slowly stir in drops of food colouring until you reach the colour desired.
Pour cooled chocolate into a piping bag with tip. If you don't have a piping tip, use a disposable piping bag and snip a tiny whole.
Pipe the nose onto the balls using both pink and blue colours.
Enjoy!
- All different flavoured oreo biscuits can be used.
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It is important to use an oil-based food colouring. A normal food colouring will harden the chocolate.