Easter Egg Truffles
Rating
These are so perfect for any Easter celebration.
Ingredients
- 1 (13.25-ounce) box Pillsbury™ Funfetti® Strawberry Unicorn Cake Mix
- 1 cup water
- 3 large eggs
- ½ cup neutral oil
- 1 (15.6-ounce) tub Pillsbury™ Funfetti® Unicorn Frosting
- 18 oz white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 350°F (180°C). Line a 9x9-inch square pan with parchment paper and grease with nonstick cooking spray.
- In a large bowl, combine the Pillsbury™ Funfetti® Strawberry Unicorn Cake Mix, water, eggs, and oil. Mix until combined.
- Pour the batter into the prepared pan and bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean. Set aside for 30–40 minutes, until cooled completely.
- In another large bowl, add the cooled cake. Using gloves, break the cake apart into crumbs. Add the Pillsbury™ Funfetti® Unicorn Frosting (reserving the Funfetti® sprinkles from the lid for decorating); mix until the mixture resembles cookie dough.
- Use your hands to roll the cake mixture into 1½-inch-wide balls. Shape each ball into an egg and place onto a parchment paper-lined baking sheet. Place the baking sheet in the freezer for about 15 minutes, or until well chilled.
- Meanwhile, in a microwave-safe shallow bowl, combine the white chocolate chips and coconut oil. Melt in the microwave in 30-second intervals, stirring between, until completely melted and smooth.
- Remove the baking sheet from the freezer. Working one at a time, dip the egg-shaped truffles into the melted chocolate and return to the parchment paper. Sprinkle with the Funfetti® sprinkles before the chocolate coating sets.
- Chill the truffles in the refrigerator until the chocolate coating has completely set.
- Enjoy!
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