Total time: 2 hours 30 minutes
Active time: 45-60 minutes
Pictured above without the optional white chocolate and Oreo crumb.
Let’s face it, anything with Oreos is irresistible. My aunt makes these Oreo treats every year for her Christmas party. When I was little, I used to eat an entire tray of them at parties. Not only are they delicious, but they are a rather stunning desert considering the relative simplicity and quickness of the recipe. These Oreo Balls make great party desserts and are a real crowd-pleaser. There is something incredible about the simple yet delicious combination of Oreos, cream cheese, and chocolate. Once you taste one, you will suddenly find yourself back for more, again and again.
30 single stuf Oreos
8oz cream cheese
One cup of chocolate, melted
Two tablespoons of oil (butter or vegetable oil)
White chocolate, to decorate (optional)
Crushed Oreos, to decorate (optional)
A food processor/blender (optional)
Parchment paper, aluminum foil, or another baking sheet cover
Prepare a baking sheet lined with parchment paper
If using a food processor/blender, break the Oreos in halves and blend into a fine crumb
If crushing by hand, put all Oreos in a plastic bag and seal it, crush the Oreos into as fine of a powder as possible
Mix in the cream cheese
Roll into balls with about the same diameter as a nickel, or to whatever size you prefer
Arrange the balls on the prepared baking sheet and chill for about a half hour
In the meantime, melt the chocolate over a double boiler
Scoop the melted chocolate with a spoon and cover the tops of the balls with chocolate
Return the tray to the refrigerator and chill for about 45-60 minutes, or until the chocolate sets
Repeat the double boiler melting process with the white chocolate and drizzle the white chocolate to decorate. Sprinkle the Oreo crumbs.
Chill for 30 minutes or until the chocolate is completely set
Store refrigerated in an airtight container for up to a week (if they last that long!) or store frozen for up to four months.
A food processor/blender is ideal; however, it can be done by hand. Even still, it is nearly impossible to get it as fine as a machine would. If you are crushing by hand, do not worry if it is not perfect; just make sure there are not recognizable chunks of Oreo cookie.
Many recipes will call for the cream cheese to be softened as it will mix easier that way. However, I have found that chilled cream cheese is soft enough to still manage mixing by hand. In addition, by keeping the cream cheese cool when it is mixed in, it is easier to roll the balls. The coolness allows the balls to form easier and not stick to your hands.
You may also microwave the chocolate; however, I find it is more prone to seizing/overheating (Salvaging Overheated or Seized Chocolate). Bottom line when it comes to melting chocolate: do not expose it to any water and melt it low and slow. It is better to take more time on lower heat, rather than trying to melt the chocolate quickly and overheat it. To set up a double boiler, fill a saucepan with some water, enough to steam for about 10 minutes, and place it on a stovetop burner on medium-low heat. Get a heatproof bowl that fits in the top of the pan and rest it in the pan. Add the chocolate and oil and stir until it is combined and completely melted.
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