1 ½cupsdark or milk chocolate melting waferswe love the Ghirardelli brand
1 ½cupswhite chocolate melting wafers
Instructions
Place Oreo cookies in the bowl of a food processor and pulse until they have been broken down into fine, even crumbs.
Add the cream cheese and vanilla extract directly to the Oreo crumbs and pulse until the mixture combines evenly and comes together making a “dough.”
Use a 1 ½ tablespoon cookie scoop to scoop balls of the Oreo mixture onto a baking sheet lined with parchment paper. Use your hands to roll them into smooth balls, if desired.
Place the baking sheet with Oreo balls into the freezer to harden - 20 minutes.
Once the balls are firmed up, place the melting wafers into a microwave-safe bowl. (Keep the milk chocolate and white chocolate wafers in separate bowls.)
Heat in 30-second increments, stirring between each, until chips are mostly melted.
Stop heating and continue stirring until the mixture is fully melted and smooth.
Remove several Oreo balls from the freezer at a time. Use a fork to dip and roll each Oreo ball in the melted chocolate. Lift from the chocolate, tap to remove excess chocolate, and place on a sheet of waxed or parchment paper to set.
Continue dipping and setting Oreo balls - coat half of the balls in milk chocolate and half of the balls in white chocolate.
When the balls are set (this only takes a few seconds), drizzle the top with the opposite type of chocolate for contrast. You could also top with crushed Oreo crumbs, sprinkles, chocolate curls, etc.
Serve immediately or store in a cool location until serving.
Notes
The Ghirardelli brand of chocolate wafers that come in a 10 oz. bag measure out to 1 ½ cups.
Reheat the chocolate for 15 seconds at a time if it begins to thicken too much for dipping.
If you would prefer to use chocolate chips (and/or white chocolate chips) instead of the melting wafers, follow the same instructions for melting and dipping, but add about 1 teaspoon of shortening per cup of chips when melting.
Place the balls on parchment paper so that they do not stick to the baking sheet.
If you are working during the warmer months, you can place the dipped Oreo balls back into the freezer or refrigerator for a few minutes after dipping to help the chocolate set more quickly.
You can make these ahead of time, but sometimes the chocolate forms condensation on the outside of it after it has been placed in the freezer. For the best presentation, serve Oreo balls within a couple hours of making them and keep cool.