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Chocolate novelties 
Ingredients:
Ingredients for the sponge cake
- 15 Oreo biscuits
- 140 g cream cheese (cream cheese spread)
- 2 tablespoons pumpkin puree
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 350 g dark chocolate drops
Ingredients:
- 15 Oreo biscuits
- 140 g cream cheese (cream cheese spread)
- 2 tablespoons pumpkin puree
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 350 g dark chocolate drops
Instructions:
1
Finely grind the Oreo cookies in an electric mixer. Place 1 - 2 tablespoons of the ground biscuits in a separate bowl and stir in the cinnamon.
2
Mix the larger remainder of the ground Oreo cookies with the cream cheese, pumpkin puree, nutmeg, cloves and ginger. Mix well to make a smooth paste. Cover the bowl with cling film and place in the fridge for about 30 minutes to chill.
3
Once the mixture has cooled, use a spoon or ice cream scoop to form balls about 2 cm in diameter.
4
Prepare a baking tray lined with baking paper and place the balls on the tray.
5
Then prepare the coating for the balls. Melt the dark chocolate drops over a water bath until the chocolate is smooth and runny. Dip the balls in the chocolate and decorate with the mixture of ground oreo biscuits and cinnamon that you saved at the beginning. Tip: You can also use a toothpick to help you dip the balls in the chocolate.
6
Place the balls in the refrigerator overnight to cool well.
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