# Ingredient List:
→ 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)
# Directions:
01 - Combine semisweet chocolate chips and unsalted butter in a microwave-safe bowl; heat in 30-second intervals, stirring after each, until smooth and fully melted. Allow to cool slightly.
02 - Using an electric mixer or whisk, beat the softened cream cheese until smooth. Add powdered sugar and peppermint extract; blend until evenly incorporated. Fold in 1/4 cup finely crushed peppermint candies.
03 - Portion the peppermint cream cheese mixture into 1-inch balls using a small cookie scoop or spoon. Arrange balls on a parchment-lined baking sheet.
04 - Place the baking sheet in the freezer for 20 minutes, or until the balls are firm and easy to handle.
05 - Dip the base of each chilled ball into the melted semisweet chocolate, ensuring an even coating. Place coated balls back onto the baking sheet and refrigerate for 10 minutes until set.
06 - Melt white chocolate chips with coconut oil (or vegetable shortening) in a microwave-safe bowl until smooth. Dip the tops of each ball in the white chocolate mixture. Immediately sprinkle with extra crushed peppermint candies and mini chocolate chips, if desired.
07 - Refrigerate the completed balls for an additional 10 minutes, or until fully set. Serve arranged on a charcuterie-style board alongside cheeses, fruits, and nuts for an elegant presentation.
