4 Ingredient Easter egg truffles
Who doesn’t love super simple 4 ingredient recipes? These 4 ingredient Easter egg truffles are a great quick and easy treat, and also make a great gift alternative to store bought Easter eggs and bunnies. The egg filling contains only 2 ingredient; plain chocolate biscuits and cream cheese. While we used plain chocolate biscuits any biscuits will work, whether it’s a packet of cream filled biscuits like Oreos or a completely different flavour biscuit all together. For our Australian readers, Tim Tam also work extremely well, whether it’s the original chocolate variety or any other flavoured versions.
You might also like these recipes:
- Chocolate Caramel Slice
- Chocolate Magic Custard Cake
- Chocolate Avocado Cookies
- Chocolate Caramel Tarts
To make these 4 ingredient Easter egg truffles, first of all crush an entire packet of chocolate biscuits (we used Arnott’s Chocolate Ripple) using a food processor. Next, add a packet of cream cheese and process once again until the biscuits and cream cheese are well combined and a ball begins to form. Using teaspoon sized amounts of mixture, roll the truffle filling into Easter egg shaped balls and place on a baking tray lined with baking paper. Place the truffles into the fridge to begin setting while you make a start on the chocolate coating.
For the coating, melt some dark chocolate (or milk if you prefer) in the microwave, stirring well until the chocolate is smooth. Use a spoon or fork to coat the truffles evenly in the melted chocolate and place back on the baking tray. Melt the white chocolate and either pipe patterns on the truffles or use a fork to drizzle the chocolate on (which is what we have done). The white chocolate step is completely optional, but it adds a little decoration to the truffles. Put the truffles back in the fridge to set the chocolate before serving.
- 250g packet chocolate biscuits
- 250g cream cheese
- 200g dark chocolate
- 50g white chocolate
Line a baking tray with baking paper. Set aside.
Crush the biscuits in a food processor, then add the cream cheese and process once again until the mixture is well combined and a ball begins to form. Shape teaspoons full of mixture into Easter egg shapes and place in the lined baking tray. Place in the fridge to begin to set.
Melt the dark chocolate according to the packet directions, the use a fork or spoon to coat the truffles in the chocolate. Place once again on the baking tray.
Melt the white chocolate according to packet directions, then either pipe patterns onto the truffles, or use a fork to drizzle the chocolate over the truffles.
Place the finished truffles back in the fridge to set before serving.