- Makes about 30.
- 1 large store-bought frozen cheesecake
- 1 large bag (1 lb.) semisweet chocolate pieces
Use a small melon baller to scoop out cheesecake. Place on cookie sheet covered with waxed paper and put in freezer. Melt chocolate pieces in double boiler and stir until smooth and glossy. Use a thin wooden skewer to dip cheesecake balls into chocolate, coating all sides. Put tray filled with covered bonbons back in the freezer for 20 minutes before serving.
Note: If using assorted cheesecake flavors, drizzle white or tinted chocolate over the top so guests will know what flavors to choose.