Ingredients:
Filling
• 1 lb ricotta cheese
• 6 TB spoon unsalted butter
• 2.5 oz sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla
Coating
• 24 oz semisweet chocolate, chopped
• 3 TB spoons unsalted butter
Directions:
• Melt butter.
• Add ricotta cheese, sugar, salt and vanilla.
• Mix.
• Form the cheesecake bites.
• Place on sheet of waxed paper.
• In a 1-quart saucepan, melt coating ingredients over low heat, stirring frequently until smooth.
• Cool 2 to 3 minutes or until slightly cooled.
• Dip each cheesecake bite in melted chocolate to cover bottom and sides, letting excess drip off.
• Place on waxed paper.
• Cool it in a freezer for 5 minutes.
• Spoon about 1 teaspoon melted chocolate over each bite, smoothing top with back of spoon.
• Let stand about 20 minutes or until firm.
• Store in refrigerator.
