Some friend made these for my birthday, I asked for the recipe and here it is, it’s amazing how quick these are made, just in 15 minutes and this is on your table!
Preparation Time: 30 mins
Cook: 10 mins
Additional: 2 hrs 15 mins
Servings: 20
Ingredients.
- 25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
- 1 (8 ounce) container mascarpone cheese
- ⅓ cup Irish cream liqueur (such as Baileys®)
- 1 (9.7 ounce) package white chocolate, chopped
- 2 ounces dark chocolate, chopped
Preparation.
Step 1.
Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
Step 2.
Line a baking sheet with parchment paper. Use a melon baller or small cookie scoop to portion the cookie mixture and roll into twenty 1-inch balls. Arrange on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
Step 3.
Place white chocolate in a double boiler over lightly simmering water. Stir, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
Step 4.
Dip cheesecake balls into melted chocolate and return to the refrigerator to chill until chocolate has hardened completely, about 1 hour.
Step 5.
Place dark chocolate in a double boiler over lightly simmering water. Stir, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
Step 6.
Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.
