Boozy chocolate-coated cheesecake balls with no need to bake, they only take 15 minutes or so (if you don’t include the chilling between each step).”
Ingredients
25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
1 (8 ounce) container mascarpone cheese
1/3 cup Irish cream liqueur (such as Baileys(R))
1 (9.7 ounce) package white chocolate, chopped
2 ounces dark chocolate, chopped
Directions
Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls.
Allow to set, about 30 minutes.