Chocolate Balls Food

CHOCOLATE BALLS

Steps:

• Crush the biscuits until they're down to a fine crumble texture. Then mix the cocoa, coconut and crushed Marie biscuits together.
• Add the condensed milk and stir all the ingredients together until well combined.
• Using slightly wet hands, roll the mixture into balls.
• Roll in coconut before placing in fridge to harden.

CHOCOLATE COCONUT BALLS

Steps:

• In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
• After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

CHOCOLATE RUM BALLS

Steps:

• In a medium bowl, combine the 2 types of chocolate and melt over a double boiler. (Or in a metal bowl over a pot of simmering water.) Whisk in the butter pieces. Whisk in the sugar and the rum.
• Put the sprinkles in a bowl. Roll the chocolate mixture into small balls, about 1 1/2 inches each. Roll them in the sprinkles until they are fully coated. Store them in an airtight container.

CHOCOLATE BALLS

Steps:

• In a medium bowl, mix together the peanut butter and confectioners' sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop.
• Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a double boiler. Use a fork to dip the balls into the melted chocolate, and place on wax paper to cool until set.

SWEDISH CHOCOLATE BALLS (CHOKLADBOLLAR)

Steps:

• Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
• Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
• Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.

BRAZILIAN CHOCOLATE BALLS

Steps:

• Grate chocolate and return 1/3 of it back to the fridge.
• Mix the remaining 2/3 of the grated chocolate with all other ingredients: ground almonds, coffee, powdered sugar and rum.
• If you're not using the rum and the mixture feels very stiff, add a bit of milk or cream to it instead so you can work with it.
• Roll the mixture into balls, then roll the balls in the remaining grated chocolate.
• Keep the chocolate balls refridgerated.

HOT CHOCOLATE BALLS

Steps:

• Microwave chocolate, cream and salt in a large bowl, stirring occasionally until smooth- about 2 minutes.
• Refrigerate until firm- about 2 hours. Roll 3 TBS chilled chocolate mixture into ten 2 " balls. Individually wrap balls in saran wrap and transfer balls to a large Ziploc.
• Freeze.
• To make 1 cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup whole or low fat milk in a large mug. Microwave, stirring occasionally until smooth and hot- about 2 minutes.
• You can also use vanilla soy milk if you like that.

SWEDISH CHOCOLATE BALLS (OR COCONUT BALLS)

Steps:

• Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
• Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.

CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl combine confectioners sugar with coconut, almonds and condensed milk.
• Shape into 1-inch balls.
• Place in refrigerator until firm.
• In a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth.
• Dip each ball into the chocolate mixture allowing the excess chocolate to drip off.
• Place on waxed paper; let stand until set.
• Store in refrigerator.

CHOCOLATE RUM BALLS (NO-BAKE)

Steps:

• In a large bowl, combine the crushed wafers, chopped nuts, 3/4 cup icing sugar and the cocoa; add/mix in rum and corn syrup.
• Shape the dough into 1-inch balls, then roll in the icing sugar.
• Store rum balls in an airtight container for 2-3 days to develop the flavors.
• Roll them again in icing sugar before serving.