chocolate oreo ball
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I am by no means a cook or a baker. However, when my wife is ready to blow the lead in the fourth quarter I have to intervene. So I put myself in the game and subbed out my wife.
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I saw her running back and forth like crazy in the kitchen grab a spoon, then two spoons and finally a third. I watched her roll the ball around in the chocolate and attempt to pick the ball back up with a spoon and plop it back on the wax paper. First problem. We were loosing our balls. They were crumbling apart in the hot chocolate soup.
Second problem. The chocolate was hardening and the spoons were in the way. The chocolate was clumpy and the Oreo balls looked lumpy, not evenly covered and smooth looking in appearance at all. She was ready to blow. So, the kind husband that I am said, “I got this.” I grabbed a fork stuck a ball. I simply dipped the ball in rotated the fork in my hand 180 degrees. Pulled the ball off and voila, smooth and perfectly evenly coated Oreo balls. Wife was happy.
Everyone loved these Oreo Balls and even I can quickly make them. Quick, easy, and with a little technique add a chocolate dip! And festive sprinkles. Valentine’s Day is coming up!
- 1 (16 ounce) package Oreo cookies, crushed
- 1 (8 ounce) package cream cream cheese, softened
- 1 (12 ounce) bag of chocolate chips (we used Hershey’s) or 2 (8 ounce) packages of Baker’s semi-sweet baking chocolate. You’ll need about 12-16 ounces to dip the cookies.
- Sprinkles or white chocolate bark to decorate or drizzle with
Instructions:
1.) Crush Oreo’s using a food processor or blender (our Ninja worked well)
2.) Combine Oreo’s & softened cream cheese until blended
3.) Shape into little balls about 1-inch in diameter (just like Play-Doh) and place on wax paper lined cookie sheet. Refrigerate for a couple of hours before dipping so they don’t fall apart in the hot dip! If you have less time, put in the freezer for 30 minutes.
4.) Melt chocolate in a small pot on the stove top on very low heat. Keep stirring until completely melted.
5.) Get balls out of fridge/freezer only when you are ready to dip immediately. Stick fork into flattened end of ball that was stuck on the cookie sheet and dip quickly. Place back on wax paper lined cookie sheet.
6.) If using sprinkles, do so immediately before the chocolate hardens and they just fall off. Or, drizzle white chocolate over the top for more pizzazz!
7.) Eat the leftover chocolate that’s still in the pan all melted and delicious. Okay, scratch that bit. You’ll just be sick like us then!
This post is linked to Running with Spoons.
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