Rabbit Truffles topcook.tomathouse.com
Ingredients:
- 1 package (400 g) of Oreo cookies (about 36 pcs.)
- 170 g of cream cheese
- 3/4 cup powdered sugar
- 3/4 tsp dry egg whites (found in baking aisles)
- Pink gel food coloring
- Black gel food coloring
- 2 cups white candy melting for glaze (about 360 g)
- 1 teaspoon refined coconut oil
- White decorative sugar, for decoration
- Pink decorative sugar, for decoration
- 45 mini marshmallows
Preparation:
- Line two rimmed baking sheets with parchment paper.
- Chop Oreo cookies In a food processor, pulse until fine crumbs form. Add the cream cheese and pulse until the mixture begins to come together. Transfer to a large bowl and mix by hand a few times.
- Roll 1/3 of the mixture into 18 truffles (about 1 tablespoon each) and place them on one of the prepared baking sheets. Roll the remaining mixture into 18 large truffles (about 1 heaping tablespoon each) and place them on the second prepared baking sheet. Refrigerate until completely set and chilled, about 1 hour.
- While the truffles are cooling, prepare the decorations..
For the royal icing, combine the powdered sugar and dry egg whites in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until evenly combined. Add 2.5 teaspoons of water and increase the mixer speed to medium. Beat the mixture until the icing is thick enough to hold peaks but soft enough to pipe, about 2 minutes. If the icing becomes too stiff, add another 0.5 teaspoon of water.
- Divide the icing evenly between two bowls. Tint one portion with pink food coloring and the other with black food coloring. Transfer the pink and black icing to separate pastry bags (do not cut the corners) or resealable plastic bags and set aside.
- To make the white frosting, combine the candy melts and coconut oil in a medium microwave-safe bowl. Microwave the mixture in 20-second intervals, stirring, until the candy melts and the frosting is smooth, about 1 minute 20 seconds. Set aside.
- Place some white and pink decorative sugar in separate bowls.
- Bunny tails:
Cut 9 marshmallows in half crosswise to make 18 halves. Carefully dip one flat side of each marshmallow into the white candy coating, letting any excess drip back into the bowl, then roll in white sugar. Place each marshmallow, sugar-side up, on a plate to set. These will be the bunny tails.
- Rabbit ears:
Cut 18 marshmallows in half diagonally to make 18 pairs of bunny ears. Roll the cut sides in pink sugar. Place them sugar-side up on a plate next to the tails to set.
Rabbit feet:
Cut the remaining 18 marshmallows in half lengthwise to make 18 pairs of paws. Set them aside on a plate along with the tails and ears.
- Place a truffle in the white glaze and use two forks to coat it evenly. Remove the truffle, let any excess drip back into the bowl, and return it to the baking sheet. Glaze the remaining truffles (small and large) in the same manner. If the glaze in the bowl begins to harden prematurely, reheat it in the microwave in 20-second intervals. Use the remaining white glaze as glue for the tails, ears, and paws.
- Rabbit heads:
Dip the bottoms of two bunny ears in the remaining white icing, press them onto a small truffle, and hold them in place until the icing sets, about 15 seconds. Snip a small tip off the corner of each icing bag. Pipe a small pink heart shape for the nose on the front of the truffle. Use black icing to pipe a pair of eyes and a mouth. Repeat with the remaining small truffles.
- Rabbit butts:
Dip the marshmallow tail section into the remaining white frosting. Place the tail on top of one of the large truffles and hold it there until the "glue" sets, about 15 seconds. Dip the two marshmallow feet into the remaining white frosting. Press them onto the truffle below the tail and hold until they stick. Using pink frosting, pipe a large oval on top of each foot and three small circles at the bottom for the toe pads. Repeat with the remaining large truffles.
- Place all the truffles in the refrigerator to set, about 10 minutes. Serve chilled.
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