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Indulge in these fun and tasty Funfetti Chocolate Balls for dessert at your next summer barbeque! Birthday Cake Oreos, tasty whipped cream, and the perfect drizzle of chocolate and sprinkles are combined to make this delicious dessert! Get the kids involved in making this colorful dessert that is delicious for the whole family!

This recipe was inspired by the Funfetti S’more Mousse Bombs recipe found in No Bake Treats by Julianne Bayer! To find more yummy, no-bake desserts, get the cookbook here!

Ingredients:

makes 30 Chocolate Balls

For the filling:

1 cup (273 ml) heavy whipping cream

½ cup (65 g) powdered sugar

4 oz (113 g) cream cheese, softened

7 oz (198 g) marshmallow crème

1 cup (125 g) dry vanilla cake mix

36 Birthday Cake Oreo cookies (or similar cookies), divided

½ cup sprinkles

For the coating:

12 oz (340 g) dark chocolate chips

1 to 2 tbsp (15 to 30 ml) vegetable oil

Sprinkles for garnish

Preparation:

For the Filling:

1.) Prepare a batch of whipped cream first by placing the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

2.) Pour the heavy whipping into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. 

3.) Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.

4.) Set the whipped cream aside.

5.) Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy, and scrape down the sides of the bowl as needed. 

6.) Add the marshmallow crème and dry cake mix, and continue beating on medium speed until well combined.

7.) Crush 6 cookies in a large3 plastic bag such as a Ziploc bag by smashing them with a heavy kitchen tool such as a rolling pin. You will end up with a mix of fine crumbs and small pieces. 

8.) Fold the crushed cookies and sprinkles into the cream cheese filling. Once mixed, fold the prepared whipped cream into the cream cheese filling.

9.) Spread the remaining cookies on a wire rack placed over a rimmed sheet pan.  

10.) Use a medium sized cookie scoop to place a spoonful of filling on top of each Oreo. 

11.) Give the cookies a little tap on the counter to help the filling adhere. 

12.) Place the cookies in the freezer for 30 minutes to allow the filling to become firm.

13.) After 30 minutes, prepare the chocolate coating.

For the coating:

1.) You will want to use a narrow bowl so that the chocolate is deep enough for dipping.

2.) In a microwave-safe bowl, heat the dark chocolate chips and 1 tablespoon (15 ml) of vegetable oil for 60 seconds. Stir until chocolate is completely smooth. If there are still chunks left, microwave for another 15 to 30 seconds.

3.) Test the chocolate by dipping your spoon into it. If the consistency is correct, the chocolate should easily run off the spoon. If it’s still too thick, add an additional tablespoon (15 ml) of vegetable oil and whisk it into the chocolate.

4.) Using a spoon, drizzle the chocolate over the top of the cookies.

5.) Place the cookies on the wire rack with rimmed sheet pan beneath. With this method, there will be some run off into the pan and the cookies may not be completely coated. You may need some extra chocolate to coat them, 

6.) Garnish with sprinkles. Keep refrigerated in an airtight container until serving.

Enjoy,

Foodie Files