chocolate covered

These Oreo Truffles are packed with Oreo cookie crumbs, cream cheese, and chocolate. With no bake time, and only four ingredients, these are the perfect quick dessert for holiday cookie trays and gifts! 

Oreo Truffles

Oreo cookies (33

cream cheese (at room temperature)

chocolate chips

vegetable shortening

Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine the Oreo cookie crumbs and the cream cheese. Using a spoon or spatula, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop out the mixture and place on the prepared baking sheet. Gently roll each into a smooth ball and return to the baking sheet. Refrigerate the baking sheet for at least 30 minutes, or until firm.

In a small bowl or 2-cup measuring cup, microwave the chocolate chips and shortening in 30 second increments at 50% power, stirring after each, until completely melted and smooth. Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the wax paper-lined sheet. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.

Serve the truffles, or garnish with some melted white chocolate. Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for up to 2 months).

Cool and creamy ice cream meets the crispy and crunchy texture of a taco shell, topped with a drizzle of chocolate. These chocolate-dipped ice cream tacos are a playful and creative dessert option that will satisfy your sweet tooth.

Chocolate-Dipped Ice Cream Tacos Recipe by Tasty

eggs

sugar

milk

vanilla extract

unsalted butter, 1/4 stick, melted

all purpose flour

cocoa powder

oz good-quality chocolate, finely chopped

coconut oil, melted

vanilla ice cream, softened

salted peanut, crushed

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Make the taco shells: in a medium bowl, whisk together the eggs and sugar until combined.

Add the milk, vanilla, and butter, and whisk until fully incorporated.

Sift in the flour and cocoa powder. Whisk until smooth.

Heat a small non-stick pan over medium-low heat, then add ⅓ cup (95 g) of batter at a time and tilt the pan to spread the batter evenly like a crepe.

Cook until bubbles appear on the surface and the batter is set, about 6-8 minutes. Flip the taco shell and cook on other side for another 3-4 minutes, until cooked through.

If desired, remove the taco shell from pan and place on a grated cooling rack while still hot. Place a sheet of parchment over the shell and press into the rack, allowing the grate marks to set into the shell. Rotate the shell 90 degrees and press the cone into the grates again for a waffled look. Or, skip to the next step.

Place the taco shells between the cups of an inverted muffin tin to form their shape. Let set for about 10 minutes, then freeze for 20 minutes to harden.

Make the magic shell: combine the chocolate and coconut oil in a medium bowl and microwave for 2 minutes, stirring every 30 seconds until melted and shiny.

Remove the taco shells from the freezer and use a spoon to coat the inside of each taco shell with melted magic shell. Return to the freezer for 20 minutes, until the magic shell hardens. Reserve the leftover magic shell.

Add the ice cream to a piping bag fitted with a round tip or a zip-top bag with the corner cut off.

Remove the shells from the freezer and pipe in the ice cream, filling the tacos. Smooth out the tops with a knife or rubber spatula. Freeze for 2 hours.

Microwave the reserved magic shell, if needed, to re-melt. Remove the tacos from the freezer and dip the tops of each taco in the magic shell, then immediately sprinkle with the crushed peanuts.

Serve immediately or return to the freezer until ready to eat.

https://vid.tasty.co/output/101027/landscape_480/1530811191

Chocolate Covered Frozen Bananas

medium ripe bananas ((about 240 g))

chocolate chips (or chopped chocolate) ((90 g) df if desired)

coconut oil

Cut each banana into 3 chunks, insert sticks most of the way and freeze until solid (at least 30 min).

In a microwave safe bowl, add chocolate and microwave and stir 30 sec at a time until all chocolate is melted. Add some coconut oil to thin if needed. There will be some chocolate left for later use.

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Top 3 chocolate covered recipes from across the web

The most viewed chocolate covered recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Oreo Truffles

Chocolate-Dipped Ice Cream Tacos Re...

Chocolate Covered Frozen Bananas

The most viewed chocolate covered recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine