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Oreo Truffle Ghost Cake Recipe
Oreo Truffle Ghost Cake Recipe
- Recipe Submitted by Healthy Recipes on 08/26/2013
Category: Kids, Desserts
Ingredients List
- 300g Oreo Cookies
- 150g Cream Cheese at room temp
- 397g Packet Wilton Chocolate Melts
- white chocolate melts (Nestle White Melts or Wilton Candy Melts)
- Edible eyes
Directions
First, make the Oreo Truffle mixture: Crush Oreo cookies finely in a food processor. Add cream cheese and process until the mixture clumps together. Roll into small balls, mine are about 25g (7/8 ounce) each and refrigerate until firm. To secure sticks for dipping, melt some of the chocolate melts (I just do mine in the microwave for short bursts on med low) and dip the end of your sticks/pops in the chocolate and push into the firm truffles. Return to fridge. Melt remainder of chocolate, make sure it is completely smooth.
Shape the Oreo truffle mixture into mounds like a mountain. I made mine around 1 1/2 tablespoons (2 US Tbsp). Place on a tray lined with parchment paper and place in the fridge to chill for 10 minutes.
Melt the white chocolate/ candy melts in the microwave at medium low heat at short bursts of 60 to 90 seconds. Depending on the type of chocolate you have used you may like to thin it down a touch with some copha or paramount crystals melted at the same time. However the chocolate/ candy coating should not be as fluid as it needs to be for pop dipping.
Remove the tray of Oreo Truffle mounds from the fridge. Pick one up and holding the top between your finger tips dip just the bottom into the melted chocolate/ candy coating. Place on parchment paper lined tray and then use a spoon to carefully cover the top of the truffle mound completely with chocolate, only spooning just enough to cover all around. The excess will pool around the bottom which is ok and is part of the look.
Allow the chocolate/ candy coating to set a little and then add 2 eyes for each ghost. (Note that chocolate will take longer to set than candy coating)
Repeat for remaining rounds making sure to leave enough room between each ghost for the chocolate/ candy melts to pool.
Once set you can gently lift off the parchment paper and they are ready to serve.
Shape the Oreo truffle mixture into mounds like a mountain. I made mine around 1 1/2 tablespoons (2 US Tbsp). Place on a tray lined with parchment paper and place in the fridge to chill for 10 minutes.
Melt the white chocolate/ candy melts in the microwave at medium low heat at short bursts of 60 to 90 seconds. Depending on the type of chocolate you have used you may like to thin it down a touch with some copha or paramount crystals melted at the same time. However the chocolate/ candy coating should not be as fluid as it needs to be for pop dipping.
Remove the tray of Oreo Truffle mounds from the fridge. Pick one up and holding the top between your finger tips dip just the bottom into the melted chocolate/ candy coating. Place on parchment paper lined tray and then use a spoon to carefully cover the top of the truffle mound completely with chocolate, only spooning just enough to cover all around. The excess will pool around the bottom which is ok and is part of the look.
Allow the chocolate/ candy coating to set a little and then add 2 eyes for each ghost. (Note that chocolate will take longer to set than candy coating)
Repeat for remaining rounds making sure to leave enough room between each ghost for the chocolate/ candy melts to pool.
Once set you can gently lift off the parchment paper and they are ready to serve.
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