Name: lindsey_mickeyd
Original Inspiration: http://www.notsohomemade.com/2010/08/oreo-balls.html
What I Did: I wanted to make these for a Christmas family dinner. The stupid white chocolate just would NOT stay in a nice liquidy melted form! I tried adding a little milk to the white chocolate, but that didn’t help. I tried melting another batch of white chocolate and it worked for a few of them, but then it hardened just like the previous batch did, so I just gave up.
My Result:
Next Time I Will: My boyfriend’s mother suggested next time I try adding some oil to the white chocolate. I have no idea if that’ll work, but it’s worth a shot!
Comments on this post
Try melting the white chocolate slowly in the microwave until fully melted. I ruined two batches of white chocolate over Christmas before finding that helpful tip online…it made all the difference for me, hope it helps for you too!
26. January - 6:16 pmI think you have to add cooking wax to the chocolate. It helps it harden faster. I added half a brick once, it was like eating candles.
27. January - 10:01 amDipping chocolate or white almond bark will work. In the past I’ve added wax to the chocolate…but then you are eating wax and that’s kind of gross to me.
28. January - 1:42 pmI have made these multiple times. You have to use chocolate bark. Otherwise it is too liquidy. Freeze the balls and put them on a skewer. Dip them into the chocolate that is in the bowl and then place them on the sheet.
28. January - 7:26 pmI made mint versions of these and while they weren’t beautiful… it still worked! I would NOT recommend the microwave. I used a “double broiler” or basically a glass pyrex bowl that fit perfectly into a small sauce pan. I put some water in the sauce pan, not enough to touch the bottom of the bowl, and just constantly stir until the white chocolate melted. Your arm will get tired. Then listen to your bf’s mother, adding small amounts of vegetable oil does help if your chocolate is too thick. I also think if your chocolate is too warm and your oreo balls are really cold, it doesn’t stick as well. Try letting the chocolate cool a little, keep stirring it and mix in the veggie oil.
29. January - 2:23 pmI dip my oreo balls in dark chocolate and then drizzle with white. white choco is very tricky because it will seize quickly if any moisture/water comes into contact with the chocolate so make sure your bowl is very clean and dry.
29. January - 8:47 pmDefinitely buy almond bark!
1. February - 9:13 amHi Lindsey,
Buy white choc bark in Walmart its in the baking isle..melt 3 squares in the microwave for 1 min stir then see if it needs another minute..then when smooth..dip cold balls in the choc. and place on cookie sheet with wax paper on the bottom..and they will set up pretty fast..Good luck..just remember to chill the oreos in the freezer.first..Happy Cooking..
1. February - 8:23 pmThanks for the helpful tips everyone! So many suggestions, not sure which one to try first!! I haven’t tried to make these since however, as my boyfriend and I have been trying to diet lol…but I might again one of these days!
4. February - 6:11 pmIf you boil water and a put the chocolate in a second dish over the heated water, it will keep the chocolate or bark melted for much longer and you will get much more dipping time. If it starts to thicken, you just have to take the dish with the chocolate out and reheat the water and repeat.
5. February - 4:00 pmAlso try the molding chocolate that you can get from craft stores. This past Christmas, I tried making some peppermint twist cookies (that, of course I found on Pinterest…) that were dipped in white chocolate and sprinkled with star mint crumbs. I kept trying to melt white chocolate chips different ways (on the stove, in a double boiler, in the microwave, with a little oil, with a little milk) and nothing worked. It would go from almost melted to burned/hard as a rock almost instantly. I finally made a trip to the craft store and got the melting chocolates and they worked like a charm. I also use these for making cake pops, too. It is much harder to burn and hardens fairly quickly. Good luck!
6. February - 11:39 amNever ever ever add milk to melted chocolate. Almond bark, ghiardelli chocolate, and Wilton melts all work fine for these. I honestly don’t think some of these are actual Pinterest fails. More like human error. Of you’ve never melted chocolate before you probably shouldn’t be so mad at Pinterest that you failed.
13. February - 2:17 pmIf the chocolate not staying melted is an issue, you can use a double boiler to keep it warm and pliable. Don’t have one? No problem, just put a bowl over a pot with boiling water, all on the stove. But make sure the bottom of the bowl doesn’t touch the water. This way, the steam is what heats the chocolate, not the fire, and since steam never goes past water’s boiling point, you won’t scorch or break the chocolate. It’s really quite simple, but if you have more questions, or just like to be thorough, which I support, Google is sure to be able to send you to some more informative and in-depth explanations.
15. February - 2:56 pmAdding oilto the choclate works, I made these but looked up on the internet the best way to melt the chocolate first & you add a tsp of oil. They came out excellent
7. March - 1:25 pmBy the looks of your white chocolate the prep the got into it long with the milk seized the chocolate. I buy almond bark or the wilton melts. If its too thick and is breaking your truffles add a bit of crisco shortening. If you want to do a lot of melted chocolate work invest in a wilton chocolate melter. They are about $25 at Walmart. They keep your chocolate the perfect temp all day. Make sure your truffles are cold enough so they don’t break up in the chocolate, thinner chocolate will help with that. Hopefully this was helpful.
10. March - 9:15 amI’ve made these several times and they never look as pretty as the picture, but they still taste amazing! As everyone has said, use almond bark. I’ve had to heat it up a couple times as I was in the process of dipping, but I’ve also heard (though I’ve never tried yet) that you can use your slow cooker. That might take awhile to melt, but it would probably stay melted!
11. March - 7:20 pmMake sure you’re tempering the chocolate of the stove.
Boil water in a sauce pot and put a glass bowl/pyrex bowl over top.
Reduce the heat and let it cool so that the chocolate is not so liquidy.
Melting chocolate/tempering chocolate in the microwave is a DISASTER!
19. March - 11:19 amThis one just kills me! I had to log off your site because I was laughing too hard at work. Needed a good laugh today – so happy I’ve found this site!
20. March - 7:58 pmHi Lindsey. Mixing milk with any kind of chocolate isn’t the best idea. Your boyfriend’s mother is right, adding some oil will help it remain smoother and creamier. Remember to heat your chocolate slowly, patience pays off. Rushing it will only burn your chocolate and if you’re anything like me, ruin your desire to continue baking that day. Hope this helps!
25. March - 9:22 amI’ve made these a bunch of times, and they always look beautiful. I buy the melting discs, and throw some in a bowl, melt them 30 seconds at a time in the microwave, and stir until fully melted. It’ll be thick, and it will not melt right off of the oreo balls.
26. March - 11:07 amUse the little microwaveable cups of “melting chocolate” . They turn out beautiful!
5. April - 5:52 pmI have made these several times and found that Hersheys Premium White Chocolate melts and sticks on the oreo balls the best
9. May - 4:36 pmUse the almond bark, they turn out if you use it instead of anything else.
10. May - 7:10 pmThese really are awesome. Here’s my trick. If you freeze the balls first, they will get a thicker
14. May - 1:29 pmcoating. Buy coating chocolate or the white almond bark. Even a drop of water, milk will seize, (harden)
the whole batch. A bit of 0il does help. When ready to dip, insert a bamboo skewer into the top, dip, tap on the side of the pan, and set on lightly butter foil. These taste fabulous. you have to use Oreos knock off
brands don’t work, The golden oreoa are awesome too. White chocolate isn’t really chocolate that’s
why it is hard to work with. Use the almond bark. Tastes about the same and easy, just avoid
water like a plague.
I do mine differently. If you use Almond Bark (can get it at Walmart) instead of white chocolate you’ll have no problems. My grandmother makes them all the time with almond bark and they taste fantastic!
15. May - 7:12 amThere is absolutely nothing wrong with melting chocolate in the microwave. My mom is a wonderful cook and baker she always uses the Wiltons Melting discs and melts them slowly in the microwave as do I. When your chocolate starts to harden back up, just melt it again, simple as that.
15. May - 11:46 amI make cake pops and have used both almond bark and white chocolate chips. I always use crisco to thin it out and it makes it so much easier to dip. I also put the cake balls/oreo balls in the fridge for at least 30 minutes to harden before dipping. I also dip a bamboo stick into the chocolate, and then put it into the ball. Once it hardens on the stick, it makes it very easy to sip the ball!
23. May - 1:59 pm