Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 9 oz Digestive biscuits or Graham crackers, finely crushed
  • 0.5 cup powdered sugar, sifted
  • 0.25 cup Baileys Irish Cream liqueur
  • 1 tsp vanilla extract
  • 8 oz dark or milk chocolate melting wafers
  • 1 tsp coconut oil
  • 2 tbsp white chocolate, melted for garnish

Instructions:

  1. Pulse the biscuits in a food processor until they reach a fine, sandy consistency. Set aside 2 tablespoons for garnish.
  2. In a large bowl, beat the softened cream cheese and powdered sugar using a handheld mixer until smooth and ivory-colored.
  3. Slowly drizzle in the Baileys Irish Cream and vanilla extract, mixing on low speed until fully emulsified.
  4. Fold in the biscuit crumbs using a spatula until a thick, uniform dough forms.
  5. Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
  6. Freeze the rolled balls for exactly 15 minutes to firm up for dipping.
  7. Melt the chocolate wafers and coconut oil in 30-second intervals in the microwave until smooth.
  8. Using a fork, dip each chilled ball into the chocolate, tap off the excess, and return to the tray. Garnish with melted white chocolate and reserved crumbs before the shell sets.
  9. Refrigerate for at least 1 hour and 15 minutes before serving to ensure a firm interior.