25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
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1 (8 ounce) container mascarpone cheese
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0.33333334326744 cup Irish cream liqueur (such as Baileys®)
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1 (9.7 ounce) package white chocolate, chopped
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2 ounces dark chocolate, chopped
Instructions
Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
Line a baking sheet with parchment paper. Use a small cookie scoop to portion cookie mixture and roll into twenty 1-inch balls. Arrange on the prepared baking sheet and chill in the refrigerator for about 45 minutes, or in the freezer for 15 to 20 minutes.
Place white chocolate chips in a microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
Dip cheesecake balls into melted white chocolate and return to the refrigerator to chill until chocolate has hardened completely, 40 to 50 minutes.
Place dark chocolate chips in a small microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.