ESC Blog Post

Chocolate Cheese Ball

While cheese balls are universally-loved and perfect for football season get-togethers, they’re not exactly what one might call decadent. This Chocolate Cheese Ball, though, begs to differ. Chocolate, cream cheese and a bit of red wine star in this revolutionized appetizer, making it a great addition to any social gathering, brunch or dinner party.

For this recipe, we used our rich, tart Dark Chocolate with Raspberries which takes this Chocolate Cheese Ball to the next level. Red wine adds an amazing depth of flavor while offsetting the buttery cream cheese, and chopped nuts offer texture to an otherwise creamy dish.

You can serve this for dipping with fruit, crackers or pretzels, or use it as a spread for your favorite breakfast foods – waffles, anyone? It’s also delicious straight off the spoon. Don’t worry, we won’t tell.

Chocolate Cheese Ball

Chocolate Cheese Ball


  • 6 oz. (2 bars) Endangered Species Chocolate Dark Chocolate with Raspberries (grizzly)
  • 8 oz. light cream cheese, room temperature (NOT fat free)
  • ½ cup butter, room temperature
  • 2/3 cup powdered sugar
  • ⅓ cup red wine, any variety
  • ¾ cup pecans or almonds, chopped


  • In a double boiler, melt chocolate until smooth. Set aside to cool, but not harden. Once cooled, combine chocolate with remaining ingredients, except nuts. Using an electric mixer, whip all ingredients on high until smooth and fluffy in consistency. Chill in refrigerator for at least 2 hours, preferably overnight.
  • Place an 18-20” piece of plastic wrap on the counter. Pour chilled chocolate mixture into center of plastic wrap. Gently bring plastic wrap up around mixture, forming a ball with your hands in the process.
  • On another piece of plastic wrap, place nuts in a single layer. Unwrap chocolate cheese ball and roll over layer of nuts, completely coating. Wrap and store in refrigerator until ready to serve.
  • Serve for brunch with graham crackers, bagels, pancakes or waffles!

Makes 20 Servings

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