Grade: A+
Time it takes: 5-6 hours (5 minutes to mush up the middles, then as much time as you need to chill and melt chocolate and dip balls - I found it easier when the middles were nice and cold so I took it slow and re-chilled a lot, I bet you could knock these out in no time though if you were so inclined)
Yield: I got around 40 balls, depends on how big you roll them
Source: What Megan's Making - a food blog (oreo balls)
These are seriously simple and tasty. Three ingredients, four if you want to get fancy! I found the oreo mixture to be hard to work with when it wasn't nice and cold - I bet sticking them in the freezer would work nicely too, but I didn't do that this time. I'm not sure how easy it would be to crush the oreos without a food processor. You really wouldn't want any chunks and I'd imagine that it would take a good bit of time and elbow grease with a big bag and a rolling pin to achieve the same results as a food processor.
I kept these in the refrigerator to set and I decided against shipping them out of state because they would for one sweat and for two I didn't want any cream cheese being-unrefrigerated-even-in-the-winter issues. Chris ate these so fast I didn't even get the chance to take any nice finished product pictures; he is entirely put out that I have to make them again, really... All in the name of photography and food blogging! Out of everything I baked for the holidays these were his favourite, and I didn't even bake them technically.
I made two batches of these. One using regular oreos dipped in milk chocolate with white chocolate drizzled on top. The other using mint oreos dipped in milk chocolate with green dyed white chocolate drizzled on top. I preferred the regular oreos myself, while Chris raved about the mint ones; neither were bad though. You bite into a hard chocolate shell and find a soft rich chocolatey middle...mmmm.
Click below to expand for the recipe!
- 1 box of oreos (regular, mint, etc)
- 1 8oz package of cream cheese, softened
- chocolate for melting and decorating - I used Ghirardelli's milk chocolate chips and white chocolate chips
Directions:
Crush oreos in a food processor. Combine the crushed oreos and softened cream cheese. Roll into about 1" balls. Chill in the refrigerator for easier dipping.
Melt the chocolate using a double boiler. I like to melt the chocolate and then remove the upper portion from the lower heat source so the chocolate doesn't get too hot and melt whatever I am trying to dip.
Using a toothpick, dip the oreo balls into the melted chocolate, letting the excess drip off. Place the dipped oreo balls on a piece of parchment paper on a baking sheet to set.
After the chocolate hardens, melt the white chocolate - be careful to not let it seize, go slowly, white chocolate loves to be a pain in the ass, if you need to smooth it out use a little bit of vegetable oil. Drizzle some white chocolate off of the back of a spoon in a decorative manner on top of your dipped oreo balls. You can use food colouring to snaz up the decoration if you want as well, or you can use white chocolate to dip the oreo balls in - that sounds like a miserable ordeal to me because white chocolate hates me, but to each his own. You could also use those chocolate discs from the craft store that come in all sorts of colours, I never have personally, but my source recipe uses them.
Store in the refrigerator, and try to not eat them all in a matter of days.