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Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, salt, and baking powder. In a large bowl, combine the oil, melted butter, sugar, and cocoa powder and whisk. Add the egg and vanilla and mix until the ingredients are incorporated. Add the flour mixture, and mix thoroughly.
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Place oreos in the food processor & pulse until roughly chopped. Add cream cheese and process until completely combined. Line baking pan with aluminum foil. Roll into ball and place on foil. Place in freezer until firm. Melt chocolate according to directions on package. Dip balls into chocolate to cover, place back on foil.
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How To Make oreo bombs. Grind Oreos in food processor until Oreos are powder-like. In a separate bowl, mix room temp. Cream cheese and ground Oreos together until no white is showing. Use your hands! Roll mixture into bite sized balls. Melt chocolate chips and paraffin wax over a double boiler. Dip balls until well coated.
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Put the cream cheese, confectioners' sugar and vanilla extract in a large bowl and use an electric mixer to blend until completely smooth. Add the heavy cream and whip until stiff peaks form. Set.
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directions. Crush whole oreos into a fine, crumbly powder. A food processor works best, but can also be done in a zip bag with a rolling pin. Throughly mix cream cheese into oreo crumbs. Mixture will be very thick and sticky. Chill until cold in refrigerator. Roll dough into balls about the diameter of a quarter. Chill again in freezer.
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12.2 ounces Oreos. Pour the crumbs into the bowl of a stand mixer and add the softened cream cheese. Mix well until fully combined. 4 ounces cream cheese. Use a cookie scoop to scoop out balls of the mixture (use your hands to roll them, if necessary) and line them up on your prepared cookie sheet.
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Put these into the freezer for 15 minutes. Lastly, you will want to get your chocolate ready. I used milk chocolate and white chocolate for the drizzle. Simply roll your Oreo Bombs in the milk chocolate. Lastly, melt the white chocolate and drizzle over the bombs. I put these back in the fridge for about 15 minutes just to make sure they are.
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STEP 1: OREO CRUMBS. First, place cookies in a food processor fitted with the blade attachment. Pulse until crushed cookies become fine crumbs. Then add cream cheese and pulse until completely combined. STEP 2: 1-Inch Balls. Next, using a small cookie scoop or roll mixture into small balls and place on a parchment lined baking sheet and then place peanut butter in a small microwave-safe bowl.
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You can use dairy milk, coconut milk, almond milk, chocolate milk, or soy milk for this. The heated milk will begin melting the chocolate and it will open up letting the marshmallows, sprinkles, and hot cocoa mix bubble out to stir into the milk. The result is a delicious little dessert drink!
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Freeze for 6 hours. Melt the chocolate chips in the microwave or over a double boiler. Let the chocolate cool for 5 minutes. Add a tablespoon of shortening to the chocolate if it's too thick. Dunk the frozen balls into the chocolate coating them completely. Place them back on the sheet and freeze until ready to eat.
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Place two small plates in the microwave and heat for approximately 20 seconds. Place a dark chocolate sphere open side down onto one plate. Twist it a little to get the edges slightly melted, and then immediately flip back over. Fill with a heaping tbsp of hot cocoa mix, about 7-8 marshmallows, and 3 Oreo Mini cookies.
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Mix cream cheese and cookie crumbs until blended. Shape into 60 (3/4-inch) balls, using about 1 tsp. cream cheese mixture for each ball; press to flatten. Top each with 1 cherry, stem side up; wrap cream cheese mixture around cherry to completely enclose cherry. Place in shallow pan.
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Directions. Mix butter, confectioners' sugar, condensed milk, coconut, chopped walnuts, and vanilla in a large bowl until well combined. Cover and chill in the refrigerator until mixture has thickened enough to roll into balls, about 2 hours. Roll bonbon mixture into 1-inch balls and place close together, but not touching, on cookie sheets.
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Chocolate Peanut Butter Bon Bons - Melt a bag of semisweet chocolate baking pieces in a double boiler (see tips below). Once melted, keep it over low heat to keep the chocolate melted while coating the bon bons. Coat half of the bon bons in the melted chocolate and transfer them to a lined baking sheet to set up.
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Fill the molds - Take the molds, and spoon about 2 tablespoons of melted chocolate into each half-sphere. And then using a pastry brush or even the back of a spoon, just spread the chocolate around the sphere so that it's well coated. You need to have a good coating so that the chocolate bombs are not fragile.
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Cover and transfer to the fridge to chill. Roughly chop the entire 225 grams of chocolate. Put 75 grams into the fridge to chill. Place 150 grams of chocolate in a heat proof bowl. Transfer to a bain-marie with simmering water. Melt the chocolate to 114-118°F. Take it off of the bain-marie and cool to about 95-100F.
