Ingredients:

  • 250g full-fat cream cheese, room temperature
  • 200g butter biscuits or Graham crackers
  • 50g powdered sugar, sifted
  • 1 tsp bourbon vanilla extract
  • 1 tbsp lemon juice
  • 200g white chocolate or dark couverture
  • 1 tsp coconut oil

Instructions:

  1. Crush the 200g of biscuits until they resemble fine, dry sand.
  2. Beat the 250g of room temp cream cheese with 50g sifted powdered sugar, 1 tsp vanilla, and 1 tbsp lemon juice until the mixture is silky and pale.
  3. Fold the biscuit crumbs into the cream cheese mixture using a spatula. Mix until no white streaks of cheese remain and the dough feels like damp clay.
  4. Scoop the mixture into 25 equal portions. Roll them between your palms until they are perfectly round and smooth.
  5. Place the balls on a parchment lined tray and freeze for 20 minutes.
  6. Melt 200g of chocolate with 1 tsp coconut oil in 30 second bursts in the microwave. Stir until the liquid is glossy and fluid. Drop one chilled ball into the chocolate. Use a fork to lift it out, tapping the side of the bowl until the excess chocolate stops dripping.
  7. Slide the coated ball back onto the parchment. Let them sit at room temperature for 10 minutes until the shell is matte and firm.