Baileys Cheesecake Balls
Creamy Baileys Cheesecake Balls made with mascarpone, Irish cream, and chocolate-covered cookies, coated in white chocolate and finished with a drizzle of dark chocolate.
24 Servings
Ingredients
- 24 chocolate-covered butter cookies
- 8 oz mascarpone cheese
- ⅓ cup Irish Cream liqueur
- 2 oz dark chocolate finely chopped
- 10 oz white chocolate finely chopped
Instructions
Prepare the cookie mixture
- Crush the chocolate-covered butter cookies into fine crumbs and place them in a mixing bowl. Pour the Irish Cream liqueur over the crumbs and stir until evenly moistened.
Incorporate mascarpone
- Add the mascarpone cheese to the cookie mixture. Blend thoroughly until a smooth, uniform dough forms.
Shape and freeze
- Line a baking tray with parchment paper. Using a small cookie scoop or spoon, portion the mixture into balls and arrange them on the tray. Freeze for at least 45 minutes, or longer if time allows, until firm.
Melt the white chocolate
- In a double boiler over simmering water, melt the white chocolate. Stir constantly and scrape the sides of the bowl to ensure even melting.
Coat the cheesecake balls
- Dip each frozen ball into the melted white chocolate, coating it fully. Return them to the lined tray and refrigerate for 1 hour, allowing the coating to set.
Melt the dark chocolate
- Using the double boiler method, melt the dark chocolate, stirring frequently until smooth.
Drizzle and finish
- Remove the chilled cheesecake balls from the refrigerator. Drizzle the melted dark chocolate over the tops to garnish. Allow them to set for at least 30 minutes before serving.
Notes
To make this recipe gluten-free, substitute the chocolate-covered butter cookies with certified gluten-free chocolate cookies or biscuits. Ensure that the Irish Cream liqueur and all chocolates used are labeled gluten-free.