Traditionally, my garden club has a carry-in for our first meeting of our new year which starts in September. This year was no exception and we had an exceptional selection of salads and desserts. This is not always the case. One year we had at least three broccoli salads.
One item in particular was a hit – the Chocolate Chip Cheese Ball, brought by Karen Baker – one of our newer members (it’s always good to get new blood into any organization :’). This is served on chocolate chip graham crackers. It makes for a very elegant presentation. Here’s her recipe:
CHOCOLATE CHIP CHEESE BALL
- 1- 8oz bar Philadelphia Cream Cheese, softened (I tried off brand and wasn’t as good)
- ½ c butter, softened
- ¼ tsp vanilla extract
- ¾ c confectioner’s sugar
- 2 T brown sugar
- ¾ c miniature semisweet chocolate chips
- ¾ c finely chopped pecans
- Chocolate graham crackers
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioner’s sugar and brown sugar until combined. Stir in chocolate chips. Cover and refrigerate for two hours. The purpose of this is just to make it hard enough to roll into a ball.*
Remove from refrigerator, place cream cheese mixture on a large piece of plastic wrap and shape into a ball. Roll up into the plastic wrap. Then refrigerate until ready to serve.
Just before serving, roll the cheese ball in the pecans. Serve with the chocolate graham crackers. One cheese ball is about two cups.
*I’ve put it in the freezer before for about 20 mins., then rolled it into the ball in the plastic wrap and let it set over night in the refrigerator until I was ready to roll the ball in the pecans and serve.