Gluten Free Easter Bunny Truffles

Directions

Truffle Filling 

1. In a food processor, finely grind Kinnikinnick CinnaBun Fun KinniTOOS®.
2. In a bowl mix cream cheese until soft. Add ground CinnaBun Fun KinniTOOS®.  Mix until combined and texture is soft.
3. Form mix into 1½ inch balls (approx. 16 - 18 Truffles).
4. Let set in refrigerator for 4 hours or overnight.
5. Pull Easter Bunny Truffles out of refrigerator 30 minutes prior to dipping in chocolate (this will help prevent the chocolate from cracking). 
   
   

Coating (melt prior to dipping)

1. Using a bain marie (snug bowl over a pot of water), melt chopped chocolate and shortening.
2. Remove from heat and cool slightly. 
   
3. Line a tray with parchment paper and set aside.
4. Using a fork, place a truffle on top of fork prongs and dip truffles in melted chocolate one at a time.
5. Allow excess chocolate to drip off (double dip for a thicker coat) prior to placing on parchment paper.

Decoration Option #1 

1. Sprinkle with optional confetti sprinkles prior to chocolate setting up.
2. Let Easter Truffles set in the refrigerator for 30 minutes or overnight. 
   Yields 16 -18 truffles

Decoration Option #2

1. Let Easter Truffles set in the refrigerator for 30 minutes before decorating with Royal Icing.

Royal Icing 

1. Mix egg whites until soft peak.
2. Slowly add icing sugar and continue to mix until smooth (icing should be thick enough to pipe).
3. Colour ½ of royal icing pink. Place royal icing in a piping bag with a writing tip #3. Set aside. 
4. Place white royal icing in a piping bag with a writing tip #3. Set aside.
   

Bunny Faces 

1. On the front of each truffle make 2 Royal Icing dots for eyes and one Royal Icing dot for the noise. Attach coloured confetti beads to Royal Icing dots. 
2. Using the white Royal Icing, create whiskers on each side of the nose. 
3. Using the white Royal Icing, create two ears starting from the front edge of the truffle (where the face is) working towards  the top. Finish with a point towards the top to create two ears. Fill in with pink Royal Icing to create the inside of the bunny ear.         

Bunny Bottoms

1. To create the feet - on the front of each truffle make 2 Royal Icing ovals (fatter towards the top and thinner towards the bottom) with white Royal Icing. Let Royal icing set up slightly. Using the pink Royal Icing, pipe a oval in the centre to create the pad on the bunny foot. Pipe 3 small dots at the bottom base of the foot to finish the pad. 
2. At the top of the truffle, pipe a small dot for the bunny tail. Attach a confetti ball or sprinkle to create a raised tail.