Try this recipe for making Oreo Balls.
- Carbohydrate 1.78885490761 g
- Cholesterol 0 mg
- Fat 0.850485693 g
- Fiber 0.167262188993621 g
- Protein 0.11906799702 g
- Saturated Fat 0.503204035025 g
- Serving Size 1 1 ball (9g)
- Sodium 0.3118447541 mg
- Sugar 1.62159271861638 g
- Trans Fat 0.0373646714457999 g
- Calories 14 calories
Step-by-step
- Line two baking sheets with parchment paper.
- Place cookies in bowl of food processor and pulse until finely ground. Scoop out ¼ cup of the crumbs and reserve for topping. Add cream cheese in chunks to the food processor and pulse until well blended with cookie crumbs.
- Roll mixture into one-inch balls and place on prepared baking sheets. You may find it helpful to chill the dough for a few minutes before rolling. After rolling the balls, place the baking sheets in the freezer for half an hour to an hour.
- Melt the white chocolate and the semi-sweet chocolate according to package directions. Allow to cool slightly, just so it is not hot but not enough to set.
- Remove balls from freezer one tray at a time and place one ball in the melted chocolate. Using a fork, gently stir the ball around to coat then lift with the fork, tap to drop the excess chocolate, and place the ball back on the baking sheet. Drizzle with semi-sweet chocolate and sprinkle with crumbs while the balls are still wet from dipping. Once all the balls are dipped, drizzled, and sprinkled, place the trays back in the freezer for about 15 minutes to set.
- Store the Oreo balls in the refrigerator for several days (ha! they will not last several days but it sounds good!) or secretly store in the freezer for 2-3 months.
Why does the cream cheese need to be fully softened before it meets the cookie crumbs in the food processor? When dairy fat sits at room temperature, its triglyceride molecules become pliable. Cold cream cheese resists mechanical blending, leaving pockets of unmixed fat that cause structural weakness during the rolling phase. Blending softened cream cheese with pulverized chocolate wafers creates a unified fat continuous phase, binding the dry starch particles into a cohesive dough without requiring flour or baking. Reserve one-fourth cup of dry crumbs before adding the dairy, as moisture absorption alters crumb texture permanently.
Achieving the Ideal Chocolate Shell
Melting chocolate requires careful management of cocoa butter crystals. White and semi-sweet chocolates contain different ratios of milk solids and sugar, meaning their melting points vary slightly. Cool the melted chocolate until it registers just above skin temperature before dipping the frozen spheres. If the coating is too hot, it melts the exterior of the chilled cream cheese center, causing the filling to bleed into the white shell. Tap the dipping fork gently against the rim of the bowl to shear off excess coating, preventing thick, heavy pools at the base of each confection.
- Chill the rolled dough for 30 to 60 minutes before dipping to ensure the center remains rigid during hot chocolate contact.
- Store finished confections in the refrigerator for up to several days, or transfer them to the freezer for two to three months in an airtight container.
- Allow frozen treats to thaw in the refrigerator for 20 minutes before serving to restore optimal mouthfeel in the fat emulsion.
