Oreokúlur

Oreo balls

 
Ingredients

200 g cream cheese
270 g Oreo cookies
1 Tbsp cappucino powder
100 g dark chocolate coating
100 g white chocolate coating


Preparation

Place the cream cheese and cookies in the food processor and pulse until smooth.

Then put the whole thing in the fridge for about half an hour so that the mixture becomes a little firmer.

Then form small balls about 1.5 cm in size from the mixture by hand. Then place the balls in the refrigerator with enough space between them for at least 2 hours.

Then melt the two couvertures in a water bath and dip the well-cooled balls into the liquid white or dark chocolate and then let them dry on baking sheets lined with baking paper.

Store the Oreo balls in the fridge and enjoy well chilled!

The recipe makes approximately 45 chocolate balls.

[Translated from here.]