Easter Oreo Truffles (Bunny Butt Truffles)

Step 1

In a food processor, crush the Oreos until fine crumbs form. Transfer the mixture to the bowl of an electric mixer and combine with the cream cheese until smooth.

Step 2

Form the mixture into 30 balls of equal size and place on a baking sheet lined with parchment. Freeze the truffles for 30 minutes.

Step 3

Melt the white chocolate in a microwave safe bowl for 30 seconds and stir. Continue to microwave at 15 second intervals until completely melted.

Step 4

Transfer 1/4 of the melted chocolate to a piping bag or a plastic bag with a corner snipped off. Line a baking sheet with parchment and pipe 60 small, long ovals to create the feet. Allow to set at room temperature until firm.

Step 5

Remove the truffles from the freezer and dip one in the chocolate, turning to coat completely. Return the truffle to the baking sheet and allow to set. Repeat with the remaining truffles until all are coated in chocolate.

Step 6

While the truffles set, decorate the bunny feet with the pink frosting by piping the “pads” of the feet onto the white ovals.

Step 7

Transfer the buttercream frosting to a piping bag and set aside.

Step 8

Using the remaining melted white chocolate, “glue” the feet to the top of the Oreo truffle and then pipe a tail on top using the buttercream frosting.

Step 9

Allow the truffles to set before serving.

Step 10

Truffles can be made up to 24 hours in advance. Store in an airtight container in the refrigerator until ready to serve.