Ingredients
Method
- Crush Cookies: Place the whole Oreo cookies (filling and all) into a food processor. Pulse until you achieve a fine, sand-like crumb texture with no large chunks.
- Combine: In a large bowl, mix the Oreo crumbs with the softened cream cheese using a hand mixer or stand mixer until a uniform dark dough forms.
- Roll: Scoop approximately 1 tablespoon of the mixture (about 18-22g) and roll it between your palms to form a smooth ball. Place on a baking sheet lined with parchment paper.
- Chill: Refrigerate the balls for at least 60 minutes (or freeze for 30 minutes). This step is critical to ensure they don't fall apart during dipping.
- Melt Chocolate: Melt the chopped baking chocolate and coconut oil in a double boiler or the microwave (in 20-second bursts), stirring until glossy and smooth. Let it cool for 5 minutes.
- Dip: Using a fork, dip each chilled ball into the chocolate, tap off the excess, and slide back onto the parchment paper using a toothpick.
- Set: Add any sprinkles or extra drizzles while the chocolate is still wet. Refrigerate until the chocolate shell is fully set and firm.
Notes
Always use "Brick" cream cheese, not the spreadable tub kind, to ensure your Oreo balls hold their shape perfectly. For a professional finish, keep half the batch in the fridge while you dip the other half to keep them firm!