# 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)
# Method:
01 - Combine semisweet chocolate chips with unsalted butter in a microwave-safe bowl. Melt in 30-second intervals, stirring between each, until smooth. Allow to cool slightly.
02 - In a medium bowl, beat softened cream cheese until smooth using an electric mixer or whisk. Add powdered sugar and peppermint extract; blend until fully combined. Gently fold in the crushed peppermint candies.
03 - Portion the cream cheese mixture using a small cookie scoop or spoon into 1-inch balls. Arrange evenly on a parchment-lined baking sheet.
04 - Transfer the baking sheet to the freezer and chill the balls for 20 minutes or until they are firm.
05 - Dip the bottom half of each chilled ball into the melted semisweet chocolate. Place back onto the baking sheet and refrigerate for 10 minutes.
06 - In a separate microwave-safe bowl, melt white chocolate chips with coconut oil until smooth. Dip the tops of each ball into the white chocolate mixture. Immediately garnish with additional crushed peppermint candies and mini chocolate chips if desired.
07 - Chill completed balls on the baking sheet until set, approximately 10 minutes. Serve arranged on a charcuterie-style board alongside cheeses, seasonal fruits, and assorted nuts.
