Post by jen2010 on Feb 5, 2012 12:05:48 GMT -5
Easy peasy
1 package regular oreos, no double stuff.
1 8 oz package cream cheese, softened.
Bakers chocolate bricks, one regular, one white. ( or large bag of choclate chips)
Thoroughly crush and squish oreos, add cream cheese and mix that in. Form balls. Chill in fridge at least a few hours, though overnight is best.
Melt chocolate. If you have a double boiler, that's awesome. I don't so I use a pot of water and a pyrex bowl. Heat water almost to boiling, put pyrex bowl over it and put your chocolate in there to melt, a little at a time, stir vigilantly. It starts out slow, so don't be discouraged and don't turn up the water heat, you want it *just* about to boil. Once you get the first brick or handful of chips melted, keep adding and stirring in more, it starts to go faster. I learned if you get impatient and turn up the heat, or gods forbid use the microwave, you get a grainy mess. Not good.
So, then dip your balls and set them on wax paper. I don't actually dip mine, I just enjoy saying that. I put them in the chocolate bowl and roll them around, then use a fork to fish them out. While they're cooling, melt some white chocolate. Use a spoon and go Jackson Pollock on them. People will think you went to a fancy culinary school.
You can also roll them in sprinkles while they're tacky or crushed nuts, or anything. Su has mentioned using crushed peppermint sticks. Chill in fridge again, at least a couple hours before serving, if you can... They are very, very good. This is a picture of the ones I made at Christmas. See how fancy they are? LOL
1 package regular oreos, no double stuff.
1 8 oz package cream cheese, softened.
Bakers chocolate bricks, one regular, one white. ( or large bag of choclate chips)
Thoroughly crush and squish oreos, add cream cheese and mix that in. Form balls. Chill in fridge at least a few hours, though overnight is best.
Melt chocolate. If you have a double boiler, that's awesome. I don't so I use a pot of water and a pyrex bowl. Heat water almost to boiling, put pyrex bowl over it and put your chocolate in there to melt, a little at a time, stir vigilantly. It starts out slow, so don't be discouraged and don't turn up the water heat, you want it *just* about to boil. Once you get the first brick or handful of chips melted, keep adding and stirring in more, it starts to go faster. I learned if you get impatient and turn up the heat, or gods forbid use the microwave, you get a grainy mess. Not good.
So, then dip your balls and set them on wax paper. I don't actually dip mine, I just enjoy saying that. I put them in the chocolate bowl and roll them around, then use a fork to fish them out. While they're cooling, melt some white chocolate. Use a spoon and go Jackson Pollock on them. People will think you went to a fancy culinary school.
You can also roll them in sprinkles while they're tacky or crushed nuts, or anything. Su has mentioned using crushed peppermint sticks. Chill in fridge again, at least a couple hours before serving, if you can... They are very, very good. This is a picture of the ones I made at Christmas. See how fancy they are? LOL
