- 10 mins + chilling
- 20 mins
- 1 tubs Dr. Oetker Easy Choc White
- Queen Food Colour Gels
- Dr. Oetker Royal Icing
- Dr. Oetker Writing Icing Glitter
- 4 x snap lock bags, for piping
Method - Truffle
Combine biscuits, coconut extract, vanilla and softened cream cheese in a food process and process until a smooth dough forms.
Divide mixture evenly into 3 bowls. Add Raspberry Baking Paste to the first bowl, Passionfruit Baking Paste to the second, and Lime Baking Paste to the remaining bowl. Refrigerate for two hours until mixture is firm.
Once mixture has firmed a little, scoop mixture into tablespoon sized balls and shape to resemble Easter eggs. Place eggs on a baking tray lined with baking paper and one all formed, refrigerate for 20 minutes until firm.
Method - Chocolate
Once eggs are firm, melt Dr. Oetker Easy Choc White as per instructions on the packet. Use two spoons to dip egg into the Easy Choc until fully coated, shake to remove excess then transfer to baking tray. Repeat with remaining eggs and refrigerate until set hard.
Prepare Dr. Oetker Royal icing as per instructions on the packet. Separate into four small bowls and tint desired colours using a toothpick. Mix well, then transfer each colour to a snap lock bag. Remove eggs from refrigerator and snip corner of filled snap lock bags to pipe decorations over top of eggs. Use Dr. Oetker Writing Icing Glitter to add further decoration. Chill to harden then place in pretty papers and keep refrigerated until ready to serve.