Yield 40
Ingredients:
* 1 lb Oreo cookies (3 sleeves)* 8 ounces cream cheese, room temperature)
* 1/2 teaspoon vanilla extract (using different extracts allows for subtle flavour changes...I've used mint extract, upped to 1 tsp) (optional))
* 1 lb milk chocolate)
* 1/2 lb white chocolate)
How To Cook:
1. Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
2. Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
3. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax- paper-lined cookie sheet.
4. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
5. Store in airtight container, in refrigerator.
0 comments:
Post a Comment