Chocolate Covered Oreo Cookies
Oreo cookies are among the long list of things that are even better when covered in chocolate. This project is so fun and easy to do! You’re going to thank yourself for learning how to temper chocolate the moment you take a bite. You just can’t beat the snap of the dark chocolate with the crumble of the cookie. All that’s missing is a tall glass of milk! (By the way, if you want to learn how to temper chocolate and use candy molds, check out the Melting Minutes Chocolate Academy.)
The supply list couldn’t be any simpler!
- Couverture chocolate
- Oreo cookies
- Cookie sized plastic mold
- Colored cocoa butter (optional)
The Melting Minutes Chocolate Academy series is a great place to start if you’re new to tempering chocolate. Your reward will be delicious homemade chocolate candy made by YOU!
I made these to give away to friends and family at Christmas. They worked out great because you don’t have expiration issues to deal with like you do with ganache’s, etc.
Although the flower on the chocolate mold that I had on hand looks more like a hibiscus than a poinsettia, painting it red made it look like it was a Christmas mold all along. The red stood out beautifully from the dark chocolate coating; transforming a simple little cookie into a sophisticated treat.
You shouldn’t have any issues locating plastic chocolate molds that are designed for cookies. They have them for nearly every occasion. You can’t go wrong with a plain one without a design either. Sometimes simple is sweet.
To color the hibiscus flowers…I mean…poinsettias, I used Chef Rubber Colored Cocoa Butter in Ruby Red. It’s part of their jewel collection. The colors in this collection sparkle and shine almost like metallic paint. It’s perfect if you’re looking for a deep and bold red.
I used a plain old q-tip to apply the cocoa butter to the mold. Especially when working with plastic molds, I try to be as gentle as I can since they scratch very easily. Q-tips are a safe bet and make a surprisingly good (and disposable) paintbrush.
Here’s what they look like painted…
From here I tempered a batch of chocolate. When you feel good that your chocolate is in temper, fill about 1/3 of the mold with chocolate. Gently press an Oreo cookie in the mold. You will notice that the chocolate will cover the sides once the cookie is pressed. Spoon chocolate over the rest of the mold cavity to create the backing. Don’t forget to tap the mold on the counter or with a wooden spoon to remove any bubbles. Slide your offset spatula over the cavity to remove any excess chocolate.
Place the mold in the refridgerator for about 20 minutes to allow the chocolate to harden up. If the underside of the mold has a cloudy appearance, it’s ready. Lay out some wax paper on the counter and tip the mold over. They may fall right out or you may have to gently work them out. If one is stubborn, place it back in the refridgerator for a few more minutes.
There you have it! It’s so simple to do! The last step is to decide whether you’re going to package these as a gift or hide them from your family and eat every single one. There’s no wrong answer. We’re not here to judge.
Enjoy yourself while making these! Be sure to like us on Facebook or subscribe to Melting Minutes below to stay informed of new recipes and tutorials. ❤️