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Add a photoI've told you time and time again how much I love Fancy Flours. They are always coming out with new items to entice bakers. And the newest thing are these clever cavity molds for making beautiful Chocolate Covered Oreos. I chose the daisy mold because I've been asked to do assorted little desserts for about 80 people at our clubhouse. I thought these cookies would look lovely on a party platter. They have several different styles for whatever occasion you might be planning. The best part is these little works of art are almost fool-proof. All you need is chocolate or candy wafers and DoubleStuf Oreo Cookies.
Ingredients
- Oreo DoubleStuf
- white chocolate wafers
- yellow wafers
Directions
- DIRECTIONS: To melt your chocolate or candy wafers,coarsely chop and place into a microwave safe bowl. Microwave at 50% power for 1 minute, then stir well. Continue to microwave for 15 to 30 second intervals, stirring well after each interval, until smooth. For best results, do not overheat the chocolate, and avoid introducing moisture. Both these conditions will ruin the chocolate.
- Once your chocolate has been melted, use a craft paint brush and carefully "paint" the white or colored chocolate into the mold designs. After filling each design, tap the mold onto the table to settle the chocolate, and remove any trapped air. Once your painted design chocolate has cooled, fill the the mold cavities approximately 1/3 full with the contrasting colored chocolate or candy wafers. Tap the mold onto the table to settle the chocolate, and remove any trapped air.
- If you've painted the designs, avoid remelting them by filling the cavities with chocolate that's as cool as possible, and tap the mold very gently as this can also cause the colors to bleed together. Press the Oreo® cookie into the chocolate, and center it in the mold cavity, horizontally and vertically. As you press the Oreo® into the mold cavity, the chocolate will rise up around the sides, embedding the cookie, and leaving only the top uncovered. Pour the chocolate over the embedded Oreo®, completely filling the mold, and covering the cookie. Gently tap the mold onto the table to settle the chocolate, and remove any trapped air.
- If necessary, level the chocolate by scraping away the excess with a silicone spatula. After the chocolate has hardened, chill the mold in the refrigerator for approximately 10 minutes. Turn the mold upside down and press on the back of the cavity to release the chocolate covered Oreos®.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 6g | |
| Recipe makes 6 servings | |
| Calories 27 | |
| Calories from Fat 8 | 30% |
| Total Fat 0.93g | 1% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 22mg | 1% |
| Potassium 7mg | 0% |
| Total Carbs 4.53g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.23g | 1% |
| Protein 0.32g | 1% |
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