Ingredients
20
20 servings
- •25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
- •1 (8 ounce) container mascarpone cheese
- •0.33333334326744 cup Irish cream liqueur (such as Baileys®)
- •1 (9.7 ounce) package white chocolate, chopped
- •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.
Nutritional Facts
Per 20 servings
- Calories: 232
- Carbohydrate: 22g
- Fat: 14g
- Fiber: 1g
- Protein: 3g
- Sugar: 18g
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