# Components:
→ Chocolate Layer
01 - 1 cup semisweet chocolate chips
02 - 2 tablespoons unsalted butter
→ Peppermint Cream Cheese Filling
03 - 8 ounces cream cheese, softened
04 - 1 cup powdered sugar
05 - 1/2 teaspoon peppermint extract
06 - 1/4 cup finely crushed peppermint candies
→ Coating & Garnish
07 - 1 cup white chocolate chips
08 - 2 tablespoons coconut oil or vegetable shortening
09 - 1/4 cup crushed peppermint candies
10 - 2 tablespoons mini chocolate chips (optional)
# Preparation Steps:
01 - In a microwave-safe bowl, combine semisweet chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Set aside to cool slightly.
02 - In a medium bowl, beat the cream cheese until smooth. Add powdered sugar and peppermint extract, mixing until fully incorporated. Fold in the finely crushed peppermint candies.
03 - Using a small cookie scoop or spoon, portion the peppermint cream cheese mixture into 1-inch balls. Place balls onto a parchment-lined baking sheet.
04 - Transfer the baking sheet to the freezer and chill the balls for 20 minutes until firm.
05 - Dip each chilled ball into the melted semisweet chocolate to coat the bottom half. Return balls to the baking sheet and refrigerate for 10 minutes to set.
06 - While the balls chill, melt white chocolate chips with coconut oil or vegetable shortening until smooth. Dip the tops of each ball in the melted white chocolate. Garnish immediately with a sprinkle of extra crushed peppermint candies and mini chocolate chips if desired.
07 - Chill the balls until set, about 10 minutes. Serve on a charcuterie-style board, paired with assorted cheeses, fruits, and nuts.
