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Chocolate
Covered
Oreo Cookie Balls
This easy-to-make, no-bake recipe is perfect year-round, and is sure
to make any chocoholic squeal in delight!
Ingredients:
- 1 lb chocolate
Choose from- Bada Bing Bada Boom Dipping & Enrobing Chocolate (no tempering)
- INDULGENCE Dipping & Enrobing Chocolate (tempering required)
- 8 oz Softened Cream Cheese
- 18 oz Package of Oreo Cookies
- Chocoley Drizzle & Design Chocolate (optional)
You'll May Also Want:
DECORATIVE IDEAS:
- Squeeze Chocoley Drizzle & Design Chocolate over the cooled finished Oreo ball.
- Dip Oreo balls in colored chocolate.
- Roll dipped ball in topping such as chopped nuts, coconut flakes, or sanding sugar.
Method:
| 1. | Crush Oreo Cookies into fine crumbs (you can
use a food processor or blender, or place the cookies in a baggie
and crush with a rolling pin). |
| 2. | Mix the crumbs with softened cream cheese. |
| 3. | Roll the mixture into balls and place on heavy
weight dipping sheet lined tray. |
| 4. | If desired, place a lollipop stick in each
ball. |
| 5. | Place the balls in the refrigerator to firm for about 15 minutes. |
| 6. | After the balls are chilled, melt your Chocoley
chocolate according to instructions that came with your chocolate.
Ideally, use a double boiler (or a double boiler insert). Do
not let the water touch the bottom of the double boiler. Only
let the water simmer. Do not allow it to boil or you may burn
the chocolate. Tempering Instructions for INDULGENCE Melting
Instructions for Bada Bing Bada Boom Dipping & Enrobing
Chocolate |
| 7. | Dip each ball in melted chocolate. |
| 8. | Immediately roll chocolate dipped ball in topping
(if desired). |
| 9. | Place on Heavy Weight Dipping Sheets and refrigerate until set. |
| 10. | Decorate with Drizzle & Design Chocolate (if desired) and return to refrigerator to set. |
| 11. | Promptly remove from refrigerator and seal in an airtight container until ready to serve. |
| Store in an airtight container in the refrigerator (because the cream cheese is parishable). | |