Only six days to go, so I’ll keep this short and sweet—or perhaps round and sweet is more accurate! If you’re familiar with cookie balls, they are a fudge-like confection that are a nice addition to a cookie tray this time of year. This recipe is a good alternative to dark and milk chocolate if you roll that way. (Sorry, pun intended!)
Try them—you’ll like them…
Tiramisu Cookie Balls
- 1 pkg. (8 oz.) cream cheese, softened
- 60 Nilla Wafers, finely crushed (about 2 cups)
- 3 tbl. Maxwell House International Café instant coffee, Café Vienna, divided
- 2 pkgs. (6 squares each) BAKER’S White Chocolate, melted
- 2 squares BAKER’S Semi-Sweet Chocolate, melted
Mix cream cheese, cookie crumbs and 1 tbl. coffee until well blended.
Shape into 36 (1-inch) balls.
Dip balls in white chocolate mixture. To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in single layer in shallow waxed paper-lined pan; let stand until firm.
Drizzle with semi-sweet chocolate.
Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
If you’re not aware, you should know that chocolate chips are designed to keep their shape when used in cookies and cakes. They are, therefore, not meant to be melted and used for coatings. Despite this caveat, I often melt them when combining with butter and cream for a ganache. Do not try melting white chocolate chips for this recipe! The chocolate will seize up and thicken when you add the coffee. (Ask me how I know!) Stick to the Baker’s white chocolate, and you’ll be fine. I did use semisweet chocolate chips for melting and drizzling over the finished cookie balls as usual quite successfully.
Source: A recipe from the Kraft website