OREO BALLS:
30 Balls
Ingredients:
450g/16oz Original Oreo Biscuits
180g/6.3oz Philadelphia Cream Cheese
200g/7oz White Chocolate
30ml Vegetable Oil
Method:
In a food processor crush the oreo biscuits. Add the philadelphia cheese and mix again. If it doesn’t all blend together, continue to mix it through by hand.
Form into balls and place on a baking sheet. Refrigerate for 30 minutes so they firm up.
Melt the white chocolate in the microwave stopping and stirring in between so it won’t burn. When nearly all melted stir it with a hand balloon whisk so it will come nice and smooth then add the vegetable oil and continue stirring until well combined.
Dip balls into chocolate and place onto a clean baking sheet and keep refrigerated.
BAILEY BALLS:
320g/11.3oz Milk Chocolate Digestive biscuits, crushed
250g/8.8oz Mascarpone cheese
80ml Baileys Liqueur
300g/10.6oz White chocolate, melted to cover balls
50g/1.76 Dark chocolate, melted, to drizzle on top.
Same method as oreo balls but refrigerate filling for 15 minutes before rolling as they are a bit sticky. It helps to wash your hands in between rolling to prevent them from sticking.
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