If you have been following us for any length of time, you’ll know that in addition to sending you carefully curated baking kits with yummy recipes, detailed instructions and pre-measured ingredients, we also send you useful baking tools that are yours to keep and add to your baking arsenal ❤️
This month, we sent you two silicon sphere molds. These are one of those unique tools that is rarely seen in the average kitchen, but so useful and versatile! They can be placed in the oven or in the freezer. They can be used to make your favourite truffle, candy or coconut macaroon. The list is endless!
Here is a super easy, no-bake 5 step recipe that is perfect for these pans.
- 1 family pack of Oreos (42 cookies)
- 1 8-oz pack of cream cheese (full fat, brick style, softened)
- 11/3 cup (240g) good quality dark chocolate pieces (we love to use Callebaut Callets but any chocolate good enough for snacking works)
- 1 - 11/2 (15g)tablespoon coconut oil
Step 1: Place the Oreos in a food processor and grind until fine. Reserve about 3 tablespoons of the mixture as garnish if desired.
Step 2: add soft cream cheese to the Oreos and pulse several times until mix comes together in a ball.
Step 3: Scoop by tablespoon and press into each cavity of the sphere molds. Mix makes about 36 bombs. If you have any mix left over, roll into a small balls, about a tablespoon each.
Step 4: Place the molds in the freezer for about 20 minutes until very firm. Place your chocolate pieces in a microwaveable bowl with the coconut oil and heat until melted and a glossy chocolate glaze is formed.
Step 5 : Remove the bombs from the molds and dip each one in the chocolate with a fork and allow the excess to drip off. Place on a parchment covered baking pan. Repeat until all the chocolate bombs are glazed. Sprinkle on ground Oreos while chocolate is still wet as it will harden quickly on the cold bombs.
Keep chilled until ready to serve ☺️