If the ridiculously cute cheese-ball shapes from Michelle Buffardi's Great Balls of Cheese ($17) haven't caught your eye, then surely the triple-chocolate cheese ball will do the trick. Semisweet chocolate, unsweetened chocolate, and cocoa powder swirled into cream cheese make for one powerfully rich chocolate cheese ball.
This particular cheese ball is massive. If you're hosting a smaller party, then plan on cutting the recipe in half . . . that is, unless you want to divide the cheese ball into two smaller ones and hoard the extra for later. This cheese ball tastes like dark chocolate cream cheese frosting, making it an excellent vessel for graham crackers, vanilla wafers, and strawberries.
Adding espresso powder to chocolate makes it richer (but not coffee-flavored), but if you leave it out, this dessert will still be chocolaty and decadent.
- 8 ounces semisweet chocolate
- 2 ounces unsweetened chocolate
- 1/2 cup sugar
- 16 ounces cream cheese, softened
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon espresso powder, optional
- 1 cup mixed chocolate and white chocolate chips, for coating
- Chocolate cookies or vanilla wafer cookies, for serving
- In a double boiler or a glass bowl set over simmering water, melt the semisweet chocolate and unsweetened chocolate, stirring occasionally. When it's smooth, remove it from the water, and add the sugar. Stir until combined, and let cool, about 15 minutes.
- Using a stand mixer or a bowl and a spatula, blend the chocolate mixture, cream cheese, cocoa powder, vanilla extract, and espresso powder, if using. Form the mixture into a ball, cover with plastic wrap, and refrigerate for at least two hours or overnight.
- Before serving, roll the cheese ball in the chocolate chips to coat. Serve with chocolate cookies or vanilla wafers.
- Desserts, Chocolate
- North American
- 15-20 servings
- Cook Time
- 2 hours, 20 minutes