Choc Mint Cheesecake Balls

Makes: 14 balls

Time: 15 minutes (+1 hour setting time)

Ingredients

110g chocolate biscuits

45g True Choc Mint WPI90

¾ cup light cream cheese

4 squares dark chocolate, melted

40g mint chocolate bar, melted

Optional: mint leaves to decorate

Method

1. In a food processor, pulse the cookies until they form a coarse crumb. Transfer to

a bowl and mix in the Choc Mint WPI90 and cream cheese until well combined.

2. Scoop out a tablespoon of the mixture at a time and use two spoons to shape it

into a ball. Place each ball on a plate lined with baking paper. Repeat with the

remaining mixture, then freeze for 30 minutes.

3. Melt the dark chocolate and mint chocolate in separate bowls. Drizzle each ball

with both types of chocolate, then top with a mint leaf for garnish. Return to the

fridge or freezer to set completely.

4. Tip: if storing in the freezer, allow the cheesecake balls to sit at room temperature

for 10 minutes before enjoying for the best texture.