Sunday, February 10, 2013

Cookies & Cream Chocolates

I came home from work last Friday, opened my postbox and there it was: Sweets, Nicole Stich's new cookbook. I'd pre-ordered it quite some time ago. I love Nicole's beautiful food photography and her approach to cooking. Her recipes are simple, she gives clear instructions. No fuss, and still, the result is always extraordinary. Oh guys, what a lovely book this is! 150 pages full of sweet treats... Seriously, I can't stop myself from browsing through it again and again...

...well, the book is full of post-its already. I decided for a simple recipe to begin with: these cute little chocolates. I'm not usually a big fan of plain white chocolate, but together with crunchy Oreo pieces, now that's something else! These chocolates would be a perfect little present for Valentine's day. And, believe me, it doesn't get any easier than this! So why don't you surprise your sweetheart with a sweet treat :-)

(from: Sweets by Nicole Stich)

3 Oreo-Cookies
200g white chocolate

(for about 18-20 chocolates)
First, take apart the Oreo cookies and scrape away the filling with a knife - and eat :-) chop the cookie halves finely, there should be no pieces larger than a pea.

Chop the white chocolate and put in a little metal bowl. Slowly melt over a hot water bath. Stir from time to time. When the chocolate has melted, add the cookie pieces and mix well. With a little spoon, fill the batter into the molds (I have a silicone mold for making chocolates. It's available at MIGROS, for instance). The molds should be full to the brim. 

Bump the mold carefully onto the surface a few times so that air bubbles are released. Put the silicone mold into the refrigerator for two hours until the chocolates are firm. Silicone molds have the advantage that you can press the chocolates out of the molds really easily. Stored in an airtight box in the fridge, these chocolates keep for weeks.  


  1. Sooo schööön :o) So eis möchti gärn ässe...


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