This Easter, leave something memorable and made with the purity of essential oils in your children’s baskets. These chocolate Easter egg truffles are sure to please your whole family and make a delicious addition to your celebrations!
[recipe title=”Essential Oil–Infused Easter Egg Truffles” servings=”Yield = 10 truffle eggs” time=”30 minutes active; 30 minutes inactive” difficulty=”Easy”]
- 34 chocolate sandwich cookies
- 1 package cream cheese (8 oz.), softened
- 6 drops peppermint essential oil, divided
- 2 cups semi-sweet chocolate chips
- 8 oz. almond bark
- Place a long sheet of freezer paper or wax paper over a cookie sheet. Set the cookie sheet aside.
- Place all cookies in a food processor (entire cookie; don’t remove cream filling), and pulse until finely crushed (alternately, if you don’t own a food processor, you can place cookies in a large zip-top bag, seal the bag, and crush the cookies with a rolling pin).
- Pour crushed cookies into a mixing bowl along with cream cheese and 4 drops of peppermint essential oil. Using the back of a spoon, stir the mixture while pressing it along the bottom of the bowl until well combined and evenly moistened.
- For each truffle, scoop approximately 1/4 cup of mixture out, and form it into an egg shape.
- Line up truffle eggs on the prepared cookie sheet. Place truffles in freezer for at least 10 minutes to let harden.
- Melt chocolate chips in a double boiler. Add 2 drops of peppermint essential oil to the melted chocolate.
- Remove the truffles from the freezer, and dip them in the melted chocolate. Evenly coat the truffles, and allow the excess chocolate to run off. Return truffles to the baking sheet, and place them in the freezer for another 10 minutes, allowing chocolate to set.
- Melt the almond bark in a double boiler. Using a fine-tip pastry decorating tool, pipe on fun designs. Allow the almond bark to set for a few minutes.
- Serve immediately, or store in an airtight container in the refrigerator.