Hocus Pocus Oreo Balls
Hocus Pocus book-shaped OREO balls dipped in chocolate and decorated with candy eyes.
Servings 24
Equipment
Ingredients
- 36 OREO cookies
- 8 oz cream cheese softened
- 2 cups melting chocolate wafers
- 1/4 cup black melting wafers
- 24 candy eyes
Instructions
- Place one package of OREO cookies into a food processor. Pulse into fine crumbs.
- In a large bowl, combine cream cheese and cookie crumbs until white streaks are no longer visible.
- Press a tablespoon into the silicone mold cavity, adding more or less as needed. Refrigerate for 1 hour or until firm.
- Melt chocolate wafers according to package directions. Dip oreo balls into melted chocolate, shake off excess chocolate and place on a parchment-lined baking sheet. Add candy eye to the center-right side of the truffle. Refrigerate until the chocolate has set.
- Melt black wafers and place them in a piping bag. Decorate with melted chocolate along the left and right sides to resemble the Hocus Pocus spell book.
- Keep oreo ball truffles refrigerated until ready to serve.