Oreo egg truffles
Makes: 20-24
Prep time: 30 minsTotal time: 
Recipe photograph by Mike English
Oreo egg truffles
Our delicious egg truffles make the perfect Easter gift or a pretty centrepiece in a bowl on the table
Makes: 20-24
Prep time: 30 minsTotal time: 
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 200ml double cream
- 200g dark chocolate, chopped
- 1 x 154g pack original Oreo biscuits
- 1 tsp vanilla extract
- 200g white chocolate
- 1 x tub sugar sprinkles, to decorate (optional)
Step by step
Get ahead
Store for 1 week in the fridge, or up to 1 month in the freezer
- Heat the double cream in a saucepan, then pour over the chopped dark chocolate in a heatproof bowl. Leave to stand for a couple of minutes to melt, then stir until smooth.
- Whiz the Oreo biscuits to fine crumbs in a food processor (or crush inside a plastic food bag). Stir into the melted chocolate mixture with the vanilla extract. Chill in the fridge for 1 hour to firm up. Shape the chilled mixture into egg-shaped truffles and freeze for 30 minutes on a lined tray.
-
Melt the white chocolate and leave to cool slightly. Using bamboo skewers to hold each egg truffle in turn, either drizzle with a little white chocolate, or spoon over white chocolate to coat, letting the excess drip off. Add a drizzle of the coloured chocolate (see tip below) and/or sugar sprinkles to decorate if you wish. Leave to set on the tray.TipIf you like, tint some of the white chocolate different colours with food colouring in separate ramekins (we used gel food colour).
