Red Velvet Cheesecake Chocolate Covered Oreos
Idea gallery #2394
- Thin Oreos
- 16 ounces Red Candy
Coating
- 30-40 drops Cheesecake
Flavoring
- 8 ounces Dry Fondant
- 2 tsp Red Velvet Emulsion
- 1/2 tsp Cocoa Powder
- Paramount Crystals
- White Coarse Sugar
- Edible Glitter
Printable Recipe
1. Melt down red candy coating in a heat-proof
bowl in the microwave. 30 second intervals work
best-- stir between each interval until smooth &
completely melted.
2. Once your coating is completely melted, add in
the cheesecake flavoring and stir. If your choc
olate seems thick, add a small amount of para
-mount crystals. Once incorporated, add this
melted/flavored chocolate into a large tipless
bag.
3. Cut the end of the tipless bag off so you can
squeeze your chocolate into the mold. Fill each
cavity of the mold approximately 1/3 of the way
full. Tap the mold on the counter to release
any air bubbles. Very carefully place a thin
Oreo on top of this chocolate while it is still
wet. Let the chocolate set up for 10 minutes at
room temperature.
4. While your chocolate is setting up slightly in
the mold, make the red velvet fondant center. Mix together your dry fondant with melted butter
& heavy cream. Once incorporated, add in the Red Velvet Emulsion and cocoa powder. You
should be left with a smooth paste. Transfer this to a piping bag.
5. Re-warm your flavored chocolate if needed by heating in the microwave for 10-15 seconds.
Pipe just enough chocolate over the thin Oreo to cover it. Make sure you leave room for the
red velvet fondant center. Let this chocolate set about 5-10 minutes before moving onto the
next step.
6. Once your chocolate is set, pipe on a thin layer of the Red Velvet Fondant Center made pre
viously. Use your remaining chocolate to fill the mold completely. Place into the freezer for
10-15 minutes.
7. Take your mold out of the freezer and flip upside-down-- if your chocolate does not pop out
of the mold, return to the freezer for 5-10 minutes and try again.
8. Place your chocolates onto a sheet of parchment for easy clean up. Melt down some cocoa
dark coating in the microwave and transfer into a tipless bag. Cut a small hole in the bag and
drizzle over the top of your chocolate Oreos. While this chocolate is still wet, sprinkle with
white sugar crystals. Use a dust pump to apply edible glitter