To make the candy eyes, melt white chocolate and place it in a piping bag. Pipe equal-sized rounds on a piece of baking paper. Melt dark chocolate and place it in a piping bag. Pipe a smaller round in the centre of each white chocolate round to form the eyes.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Serves | 15 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 251 |
| Fat | 14.6g |
| Saturates | 8.6g |
| Protein | 3.5g |
| Carbs | 27.7g |
| Sugars | 20.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the Oreo cookies in a food processor and blitz until they are finely crushed into crumbs. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.
In a mixing bowl, combine the crushed Oreo cookies, softened cream cheese and desicated coconut. Mix well until the mixture is evenly combined and holds together. Roll the mixture into small balls, approx. 2½cm in diameter, and place them on a baking sheet lined with parchment paper. Place the baking sheet with the truffles in the refrigerator for approx. 15-20 minutes to firm up.
Meanwhile, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring well between each interval, until the chocolate is smooth and fully melted.
Remove the chilled truffles from the refrigerator. Dip the base of each truffle into the chocolate and coat in sprinkles. Place the chocolate-coated truffles back onto the lined baking tray. Using leftover melted chocolate, secure the candy eyes to the truffles.
Place the baking tray back in the refrigerator for approx. 15 minutes to allow the chocolate to set and the truffles to firm up.
Store in the refrigerator for up to 3 days.
