May is now upon us so I guess I should wrap up my Easter posts. In this final look at my Easter dessert table from last month, I’m going to show you how to make Oreo Balls. If you are an Oreo addict like my family is, you are going to love these. Click on the following links for tutorials on how to make my Easter Carrot Cake and Bunny Butt cookies.
I have to admit that usually I hate store bought cookies. I would much rather have a fresh, just-out-of-the-oven, home baked cookie any day. There is one exception though, Oreos. I don’t know what it is about these little chocolate cookies but they are just so yummy and addictive. In fact, my husband is convinced that a serving size of Oreos is actually an entire row of the three row package. So when I was visiting a friend who lives in Tulsa and she started telling me about Oreo Balls, I knew instantly it was going to be a hit with my family. She taught me how to make them and we devoured them in less than a day.
Oreo Balls are a lot like cake balls, just with slightly different ingredients. The same concept applies for dipping them. They are really quick and easy to make so you can even have your kids help you.
Step 1: Gather Ingredients
The only things you need are a package of Oreos, a package of softened cream cheese and some chocolate for dipping. Because it was Easter, I used candy melts in pink, yellow and purple.
Step 2: Finely Crush Oreos
The easiest way to do this is to pour the bag of Oreos in a blender and let it rip until they are all ground up.
Step 3: Whip Cream Cheese
Place the cream cheese in a mixer with a whip attachment and beat it until it gets light and fluffy.
Step 4: Combine Oreos and Cream Cheese
Now add the crushed Oreos to the whipped cream cheese and continue mixing until it is well blended.
Step 5: Shape into Balls and Freeze
Here comes the fun part, roll the Oreo mixture into even sized balls on a waxed paper lined baking sheet. You can do this just with your hands if you want. I used a cookie scoop, though, to help keep the balls all about the same size.
I first scooped mounds onto the waxed paper:
I then went back and rolled each mound in my hands until it made a smooth round ball:
Now stick the baking sheet in the freezer for around 20 minutes.
Step 6: Dip in Chocolate
While the balls are in the freezer, melt your chocolate in a double boiler or a melting pot. (It can also be melted in the microwave but I, personally, never like to do that because I feel it is too easy to overheat that way.)
Pour the melted chocolate into a smaller sized disposable cup. This keeps you from wasting chocolate and makes dipping easier. Now stick a toothpick into the frozen ball and use it to dip the ball into the chocolate.
Gently wipe any excess chocolate off on to the side of the cup.
Use a second toothpick to work the ball off the first toothpick and back onto the waxed paper.
Don’t worry if you get some chocolate puddling around the base because you can clean that up after it has set up.
Step 7: Let Chocolate Set Up
Once all the balls have been dipped, you can either allow them to set at room temperature until the chocolate completely sets up or you can stick them in the refrigerator for about 10-15 minutes to quick set them.
Step 8: Clean Up Excess Chocolate
Once they are completely set up, you can take a clean Exacto knife and go around the base of them and cut away any excess puddled chocolate. If you aren’t picky then you can skip this step but I always like a cleaner look.
Step 9: Decorate
There are lots of ways you can decorate Oreo Balls. If you want to add some chopped nuts or sprinkles to the top of them then be sure to do that while the chocolate is still wet. If you want to drizzle a contrasting color of chocolate over them like I did, then you want to wait until they are completely set and cleaned up.
The easiest way to drizzle chocolate neatly over the balls is to use a parchment triangle. You can buy these precut or make your own out of a roll of parchment paper.
Here is how to shape it into a cone for holding melted chocolate:
Lay the triangle down flat in front of you.
Take the tip of one of the side corners and roll it inward so that the tip meets up and just across from the tip of the bottom corner.
Now take the tip of the other side corner and wrap it all the way around the outside of the cone until it comes back around and also meets with the other two tips.
Pull the tips upward and outward so that they overlap each other and the point at the bottom of the cone becomes completely closed.
I like to place a piece of tape on the side of the cone, where the paper overlaps, to hold it together.
Fold the top edge down. You can tape this down, if you wish, as well.
Now you can set the cone in a glass, fill it about halfway or less with contrasting melted chocolate and fold the top opening down on itself to keep it all together.
Use a pair of scissors to cut off a very small piece of the bottom of the cone, creating a small round opening.
Lay the balls on a cooling rack that is set on top of waxed paper (this makes for easy clean up when you are done.) Hold the cone above the balls and begin moving it back and forth in a diagonal direction, starting from the top of the rack and working your way down to the bottom, making sure all the balls are covered with the contrasting chocolate. Once you have finished that direction, go back over them in the opposite sweeping diagonal motion. My hand looks lightening fast in this picture but that is just because it was taken at night, along with the rest of the pictures in this tutorial.
Allow the contrasting chocolate to set up and then you are ready to display the Oreo Balls on a pretty dish.
I hope you have enjoyed these recipes the last few weeks. If you make any of them and want to share your work, I’d love to see it. Just “like” my Facebook page and post a picture of your work on my wall.
Until next time, God bless and Sweet Dreams.