White Chocolate Covered Oreos

• Baking & Spices

  • 300 g White chocolate

• Snacks

  • 6 Oreos

• Other

  • 6 Edible transfers

Found on drizzld.com

Description

Ingredients

• 6 oreos
• 6 edible transfers
• 300 grams white chocolate

Directions

• Cut out circles from your transfer sheet to fit your mold. Place the transfer shiny side down into the mold.
• Break the chocolate into small pieces and place in a bowl over a saucepan of simmering water. Stir till approx 90% of the chocolate is melted. Take off the heat and continue to stir until the remaining chocolate has melted.
• Carefully pour a little of the chocolate into the bottom of the mold so the mold is about 1/3 full. Place an Oreo in the center of the mold on top of the melted chocolate and press down gently so that some of the chocolate rises about the sides of the mold. Don't press too hard as you don't want the Oreo to touch the transfer as this would effect the overall appearance. Carefully spoon chocolate over the Oreo to fill the mold, making sure that the sides are covered in chocolate too.
• Tap the mold on the work surface to remove any trapped air.
• Leave to harden in the fridge before removing from the mold. Carefully remove the clear plastic covering the transfer.