When melting your chocolate, whether it’s chips or candy melts, do so gently. Microwave in short bursts (30 seconds at a time) and stir thoroughly between each interval. Overheating chocolate will cause it to seize and become thick and grainy. Adding a small amount of coconut oil or shortening (about 1 tablespoon per 12 ounces of chocolate) can help create a smoother, more fluid consistency, making dipping easier and giving your chocolate a beautiful glossy finish. For dipping, use a deep, narrow bowl; this allows for a more even coating with less chocolate. A dipping fork or even a regular fork can be useful for submerging and lifting the balls, allowing excess chocolate to drip off.
For the peanut butter layer inside, if your peanut butter is too stiff, microwave it for 10-15 seconds to make it more pliable, but be careful not to make it too runny, or it will be difficult to enclose. You want it just soft enough to easily scoop and shape. When forming the cheesecake balls, work quickly to prevent the mixture from getting too warm. If it becomes too soft, chill it for a bit before continuing. For an extra aesthetic touch, you can drizzle a little extra melted chocolate or a thin stream of warmed peanut butter over the finished balls before the final chill. This adds an elegant touch and reinforces the flavors.
