pan in the refrigerator or freezer to set, about 20
minutes in the fridge or 10 minutes in the freezer. Once
hard, chop the chocolate into small pieces and place
them in a shallow bowl.
- To make the drizzle, place the cream, chopped
chocolate, and sweetener in a double boiler or in a
heat-safe bowl set over a pan of simmering water. Heat
on low, stirring, just until the chocolate melts. Remove
from the heat and stir in the vanilla. Place in the
refrigerator to cool for 8 minutes or until thickened, but
still a bit warm; if the chocolate hardens too much,
return it to the double boiler and reheat gently. - Remove the cream cheese balls from the fridge
and roll them in the chocolate pieces. Drizzle the
chocolate-coated balls with the chocolate drizzle. - Store extras in an airtight container in the
refrigerator for up to 4 days.
tip: The chocolate chunks can be made ahead and
stored in an airtight container in the refrigerator for up
to 1 week or in the freezer for up to 1 month.