Been making some chocolate Easter Eggs with cookie crumb filling. Made some with chocolate cookies and some with vanilla cookies. Had cocolate almond bark so used that instead of the white.
Chocolate Sandwich Cookie Bite Easter Eggs
Makes 48 eggs
Ingredients:
• 1 lb. chocolate sandwich cookies
• 2 tbsp. butter (melted)
• 8 oz. cream cheese (at room temperature)
• 16 oz. white chocolate
• Additional white chocolate for egg decorations (tinted with food coloring optional)
Directions:
1. Place chocolate sandwich cookies into food processor and pulse until chopped.
2. Add butter and cream cheese into food processor and pulse until mixed.
• Scrape down sides of food processor bowl with spatula as needed.
• When properly mixed the mixture should be very dark, smooth and even in appearance.
3. Place mix into freezer for about 20 minutes or in the refrigerator for about an hour. This will firm up the center mixture enough to form into eggs.
4. Use a small ice cream scoop or teaspoon to measure out the centers into equal portions.
5. Use hands to roll each center portion into an egg shape.
6. Return the formed egg centers back to the refrigerator.
7. On the stovetop over low heat, use a double boiler to melt the white chocolate. Stir frequently with a rubber spatula.
8. Dip each egg center into the white chocolate and place on parchment paper until set.
9. If desired, use food coloring to tint some of the white chocolate springtime colors. Drizzle the eggs with the colored chocolate for a festive look.
