Oreo Truffle Robin Eggs

In the bowl of a stand mixer (or a food processor), beat the Oreos on low speed until they're crushed pretty well. Raise the speed to medium low to completely crush them into tiny crumbs. If you're using a stand mixer, this will take approximately 5 to 7 minutes.

Add the cream cheese, breaking the cream cheese into 3 chunks. Beat on medium speed until the Oreos and cream cheese are combined together in a dough-like batter with no cream cheese streaks apparent.

Cover a baking sheet with a sheet of wax paper. Use a small melon scooper (see note) to scoop out the dough. Roll the dough between both palms in a circular pattern to create a ball shape, then roll the ball back and forth between your palms to lengthen it and create an egg shape.

Place the prepared eggs on the lined baking sheet and refrigerate for 30 minutes. Take your extra Oreo and either crush it in the food processor or place it in a sealed ziplock bag and crush it with a rolling pin; set aside.

Microwave the white chocolate chips in a medium bowl for 30 seconds, giving the chocolate chips a stir afterwards. Again, microwave the chocolate chips, but this time in 15 second intervals, stirring the chocolate each time the 15 seconds are finished. This way, you will prevent the white chocolate chips from being in the microwave too long and seizing.

To dye your white chocolate, add mostly blue dye, a little bit of yellow, and a tiny dash of red to create the tiffany blue color. How many exact drops of each will depend on what kind of dye you use (see note).

Use a small spoon to scoop the dyed chocolate and pour it over each egg. Immediately garnish the truffle with a smidge of the crushed Oreo crumbs you created before moving on to coat the next egg with chocolate (see note).

Refrigerate the eggs for at least 30 minutes, or until ready to serve.