These were the cookies we left out for Santa– they look fancy, but they’re nothing more than chocolate dipped Oreos with cute transfer sheets.
This recipe is nothing more than chocolate dipped oreos. The work is quite minimal, and your guests (including Santa), will swoon over them.
Transfer sheets are made using colored cocoa butter. The cocoa butter melts and transfers onto chocolate as your tempered chocolate cools. Transfer sheets can be purchased at your local cake-supply store, or online. In order to achieve the snap and shine on chocolate, you must use ‘real’ chocolate couveture that is tempered. You can always use Wilton melts, merkens, or chocolate coatings that use cocoa butter substitutes and don’t require tempering.
Chocolate Covered Oreos
- 150 g each of White, Milk and Dark Chocolate (couveture is preferred; 150g of chocolate will cover ~10 cookies)
- 1 pack of Oros (dark or white)
- Cocoa Butter Transfer Sheets (optional)
- Parchment paper or Silpat
1. Temper your couverture, or melt your coating chocolate.
2. Using a fork, or a candy dipping spoon, coat your Oreos with the melted chocolate.
3. Once your cookie is covered in chocolate, carefully tap out the cookies to remove excess chocolate and to create an even surface. Gentry place on a Silpat or parchment paper, and carefully place your transfer pattern on top, pressing gently to remove air bubbles. Allow chocolate to set at ambient temperature; once your chocolate is set, peel off the transfer sheet.