Chocolate Brandy Balls Food

CHOCOLATE BRANDY BALLS

Steps:

• Melt 6 ounces semi-sweet chocolate bits over low heat:.
• Stir in 1 cup vanilla wafer crumbs, 3/4 cup chopped walnuts, 1/2 cup sour cream, 1/2 cup powdered confectioners sugar, 1 tablespoon melted butter, 1 tablespoon brandy and a pinch of salt.
• Chill; shape into balls the size of large marbles and then roll in 1 cup finely chopped nuts.

CHOCOLATE BRANDY BALLS

Steps:

• COMBINE crumbs and brandy, set aside. MELT chocolate chips in a medium microwavable bowl at medium (50%) for 2-3 min.
• Stir to help melting.
• Stir condensed milk into chocolate until smooth.
• Gradually add crumb mixture, mixing well.
• SHAPE into 1-inch balls and roll in nuts.
• Store tightly covered at room temperature or freeze.

BRANDY BALLS

Steps:

• Combine wafer crumbs, confectioners sugar, cocoa and nuts.
• Stir in brandy and corn syrup.
• Add a little water (about 1 1/2 teaspoons) if necessary to form mixture into 3/4 inch balls.
• Roll in granulated sugar and store in tightly covered container.

BRANDY BALLS

Steps:

• In food processor, process vanilla wafers into fine crumbs. Pour crumbs into large bowl. Add nuts, 3/4 cup powdered sugar and 2 tablespoons cocoa; stir to combine.
• In small bowl, stir together brandy and corn syrup until well combined. Add to dry mixture; stir until dough-like mixture forms.
• Roll mixture into 1-inch balls. Roll each ball in additional powdered sugar. If desired, place each in mini paper baking cup. Store in airtight container up to 2 weeks.

BRANDY BALLS

Steps:

• In a bowl combine, wafer crumbs, powdered sugar, cocoa, and pecans.
• Stir in brandy or whiskey and add Karo syrup. Stir until well mixed.
• Roll into small balls.
• Roll in granulated sugar.
• Store in refrigerator in a tightly covered container.