Add powdered sugar and brown sugar and beat until well combined.
3/4 cup powdered sugar, 2 TBS brown sugar
Fold in the chocolate chips until mixed throughout, cover and refrigerate for 2 hours.
3/4 cup mini semi-sweet chocolate chips
After mixture has chilled, remove it from the bowl and place onto a large piece of plastic wrap, shape it into a ball, then wrap in the plastic wrap and refrigerate for an additional hour or longer.
Take out of refrigerator, remove plastic wrap, and roll ball in pecans before serving.
3/4 cup pecans
Serve with sweet treats such as vanilla wafers, strawberries, and graham crackers or cookies.
Notes
Make sure to let the ball refrigerate for long enough otherwise you’ll end up with something creamy but not scoopable and you want people to be able to scoop some out and put it on their plate.Refrigerate the cheese ball when not serving. You can keep it wrapped in the plastic wrap for freshness and leave it in the fridge for up to a week.Don’t forget to include some gluten-free dippers to go along with the cheese ball. The recipe itself is gluten-free but often times people will just do cookies, crackers, and other things like that. Include the fruit, gluten-free cookies, and other goodies!Double the recipe for a bigger group. You can jus double the ingredients and make a bigger ball – no need to split it up or do two separate balls.