1. In a food processor, combine the cheeses, sugar, and egg yolks, and process until completely smooth. 2. Transfer to a bowl and stir in the lemon zest, lemon extract and lemon juice. 3. Wrap the mixture in a double thickness of damp cheesecloth and place in a colander set over a bowl. Fold the ends ofthe cheesecloth over the top; Place a small plate on the cheesecloth and put a 2 pound weight (like a can) on the plate. 4. Refrigerate overnight. 5. Unwrap the cheese mixture and roll into 1- 1/2" balls. 6. Place the balls on a plate, and freeze to firm up, about 30 minutes. 7. Meanwhile, melt the chocolate and shortening in a heavy saucepan over low heat, stirring constantly. Allow the chocolate to cool to lukewarm. 8. Remove the cheeseballs fromthe freezer. 9. Insert a toothpick into the center of one ball and dip it into the chocolate, coating completely, and allowing the excess to drip back into the pan. 10. Place on a wax paper-covered plate, and remove the toothpick; dab a small amount of chocolate over the toothpick hole. 11. Repeat with the rest of the cheeseballs. 12. Refrigerate until the chocolate sets. ---------------------------------------------------------------------------
Nutrition
Ingredients
