by Annie Zhang, editor-in-chief
After weeks of watching Tasty videos from Facebook, I finally decided I would try to make the 3-ingredient Oreo balls…at 11 p.m. last night. Warning: if you do attempt this at this hour of the day, note that the total time required is about forty-five minutes. Anyways, we had over four bags of unopened Oreos in the pantry that were likely to stay uneaten, so I figured that instead of doing homework, I’d just make a couple Oreo balls. And they were some nice Oreo balls, I’ll tell you that.
To begin, I emptied out an entire bag of Oreos (~25 cookies) and placed them in a bowl. Using a potato masher, I crumbled the cookies until they were, well, crumbled. If you don’t have a potato masher, you can accomplish the same thing by placing the cookies into a plastic bag and using a rolling pin to mash them.
In a different bowl, I used 4 oz of heavy whipping cream, which I then used a mixer to whip until soft peaks formed. Then, fold the cream into the crumbs.
Using a small cookie scoop, I portioned out the mixture onto a sheet of parchment. This step took me the longest, but feel free to change the size of the cookie balls. Then, freeze the mixture for one hour.
When the hour has passed, take 1 1/2 bar of milk (or dark) chocolate and melt it. To do so, place the bars into a large, microwavable bowl and set the microwave on low for thirty seconds. Take it out, stir it a bit, and microwave for another thirty seconds. Stir again, and by now, it should be fully melted. If not, repeat the process (make sure to stir it!).
Once you have the chocolate dip you’ll use, grab the cookie balls from the freezer, and start dipping them into the chocolate mixture. You have to a work a bit fast here, so that your chocolate doesn’t start solidifying again. Once you finish that, place the Oreo balls into the freezer for another hour, and you’re done! If you want to be fancy, feel free to drizzle white chocolate on top of the Oreo balls for a more ~professional~ look. But either way, YOU JUST MADE OREO BALLS!
