Oreo Balls
Made some changes to my version of oreo balls. I like them better with real chocolate not that nasty bark ew. You can change this up by using Nutter butter cookies with a bit of peanut butter along with the cream cheese to make a moist enough center to roll. Or use Mint oreos for a kick
Yield
35 servingsPrep
2 hrsCook
0 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 1 | each |
oreo cookies
1 full pack of regular stuffed oreos |
*
|
| 50 | cubes |
chocolate chunks
use the dove promises or hersheys bliss about 2-3 bags |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 1 | each |
oreo cookies
1 full pack of regular stuffed oreos |
*
|
| 5E+1 | cubes |
chocolate chunks
use the dove promises or hersheys bliss about 2-3 bags |
*
|
Directions
I love to use real chocolate for this recipe as it tastes so much better. But in using a double boiler to melt it you loose the temper quality of the chocolate and its no longer shiny and melts too quickly at room temp. and in the hand.
I have found a solution! take a large glass bowl line it with a heating pad on low set a smaller bowl inside and pour in your chocolate squares. I use the dove or bliss chocolate as it melts better is more forgiving to temp changes and tastes best. Leave this to sit while you get on with the centers
Take oreos and blitz to a powder in food processor
cut cream cheese into 4 large chunks and add to machine and pulse until it comes into a ball
with a small ice cream scoop measure out gumball sized balls. I put them close together on a flexible cutting board as its easy to move around.
Refridgerate until firm
While cooling the centers you can turn the chocolate a bit in the bowl to distribute the heat. Chocolate stays tempered at 88 degrees or below when melted. So if you keep the heat low you will keep shiny snappy chocolate that doesnt melt in the hand! If Im in a hurry Ill grab my hair dryer and on low Ill warm up the chocolate from above and continue to mix. This may seem silly but its better than heating up the chocolate cooling down the chocolate and heating it up again and constantly mixing like traditional tempering.
Once the centers are firm plop them into the melted chocolate and place on wax or parchment paper to cool
