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Chocolate Ball Cheese Cake
22 chocolate sandwich cookies-crushed
6 Tbsp. melted butter
¾ bottle Bakers Choice dairy vanilla chocolate balls
1 cup heavy cream
½ cup confection sugar
Remaining nougat powder – for sprinkling
3 oz. dairy chocolate bar- melted
Bakers Choice dairy chocolate and vanilla balls
Nougat chips (option 2)
Mix together all ingredients and press into a 9×13 baking pan
Blend together all ingredients until smooth (with food processor or immersion blender). Pour over
crumbs. Place in preheated oven over a pan of water and bake for 1 hour and 15 minutes on 300, or
until firm when you shake the pan slightly. Keep the cheese cake in a closed oven for 2 hours, then
refrigerate overnight or until cool.
Beat heavy cream until stiff, slowly add confectioners sugar. Spread evenly over cheese cake,
Sprinkles nougat powder over topping. Refrigerate for approx. 2 hours
Cut into 1 ½ inch squares.
Yields approx. 20 squares
Place melted chocolate into bag. Cut of the tip of the bag and pipe one inch squares of chocolate on
parchment paper. add chocolate and vanilla chocolate balls over the chocolate squares. Place a
toothpick in the corner of each chocolate square and freezer for 5 minutes. Then place chocolate into
the center of the cheese square.
Freeze nougat chips. Crush nougat chips in food processor with an “s” blade. sprinkles crushed nougat
chips and decorate with chocolate and vanilla balls.