I love making these egg shaped cookie dough truffles on Easter! Dipped in pastel colors, they are such a fun and festive treat!
This year, I went monochromatic with a speckled robin's egg blue. I love how they turned out!
For the original recipe see here, from the Wine and Glue blog: Easter Egg Cookie Dough Truffles
You make an egg-free raw cookie dough batter, with sweetened condensed milk. These are not a health food, folks.
Form into egg shapes and freeze or refrigerate to harden (I do freezer for about 20min in the egg-shapes, instead of fridge overnight. Ain't nobody got time for that!), then dip in colored candy melts or white chocolate with food coloring.
I used Ghirardelli white chocolate chips and added a teaspoon of coconut oil to 1 bag of chocolate chips, melted over a double boiler. The oil helps it stay soft longer, while you dip, plus coconut oil hardens when chilled, so it helps make a nice shell. I added about 6 drops of blue food coloring until it was the right shade of pastel blue.
For the speckles, you'll need a clean paintbrush and cocoa powder. Plus water and/or vanilla extract, or both, to thin.
See the tutorial HERE and HERE
Basically, just flick the brush gently in one hand against the first finger of your other hand and it will make little speckles. I didn't say you wouldn't speckle your whole counter and kitchen, as well! Put down some parchment paper!
Ta da! You have some adorable Easter treats!
You can make these any shape and color for a year-round dessert, too!