Learn how to make super-easy, super-scrumptious Chocolate-Cheese Cake Balls with two-toned chocolate coating and white chocolate drizzle. They couldn't be simpler to prepare and are easy to make in advance and store in the freezer. Make sure to grab some before they disappear. Yields 30–35 balls.
Chocolate-Cheese Cake Balls
- Cooking and Prep: 40 m
- Serves: 16
Prepare the Cheese Filling
In a bowl, mix cheese, biscuits and powdered sugar into a smooth mixture with a doughy texture.
Using your hands, form medium-sized balls and put them on a pan lined with baking paper.
Freeze the balls for about 10 minutes.
For the Coating
Break the chocolate into squares and melt in a microwave or on Bain-Marie until melted and the mixture is smooth.
Dip the balls in the chocolate, shake off the extra and place on baking paper.
Cool in the freezer for about 10 minutes until set.
You can coat with the same amount of melted milk or white chocolate.
Melt white chocolate, transfer to a piping bag and drizzle thin strips onto the chocolate balls.
Remove the balls about 10 minutes before serving to bring to room temperature. Keep the balls in an airtight container for up to a week.