We were on vacation with friends, and waiting in the hall while someone ran back into the hotel room for something, when this guy walks past with a clear container holding these amazing looking desserts of chocolate and white chocolate. We were hungry, so it caught everyone’s attention.
“Do you mind if I ask, what are those?” my husband asked the guy.
The guy stops, looks down at them, then looks up at us and kind of shrugs. ”You know, I’d call them zebra balls, but that wouldn’t be classy.”
We lost it. We laughed about it for days.
Then finally, we found where they had come from. We were so excited to try them.
They did not live up to our excitement.
So, I decided to reinvent the zebra balls for us. I had been wanting to make these amazing oreo bonbons a friend’s wife had made us before an exam, and I’d found a bunch of different recipes that all seemed fairly close, so I decided to try. Plus, they called for food processing the Oreos, and we got a food processor for our wedding, 7 months ago, that had never come out of the box.
Zebra Balls Recipe
So, I got the food processor all unpacked, and ground a full pack (minus the one my husband had to taste test) until they were finely ground. Then I mixed in about 3/4 of an 8 oz bar of softened cream cheese. I kneeded it together until it was well mixed, and the crumbs all stuck together, instead of sticking to my hands.
Then I rolled out 1 inch balls. They made way more than I anticipated from looking at the mashed cookies, so next time I would make them just a touch larger. Then I stuck them in the freezer for a few hours.
Later, I melted chocolate chips (it took me two bags to cover them all), and covered them by tossing them back and forth between two small spoons. I had wax paper spread on a cookie sheet for once they were covered. When they were all covered, I tossed them back in the freezer to set up.
Then I melted a bar of white chocolate, with a little bit of oil, so that it gets nice and smooth, and used a spoon to drizzle white chocolate across to make the zebra lines. I found that quick movements across a portion of the pan works a lot better than trying to do each, one at a time.
Then I let them set up in the fridge on the tray. Once they’ve hardened, I broke off any long strings of white chocolate that were attaching them, and put them in an airtight container back in the fridge.
They taste amazing. And I love a little bite size snack to fulfill a chocolate craving that you can just grab and go. These are going to be a family classic.