Chocolate Brandy Balls Food

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 OR RUM BALLS

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

BOOZE BALLS

Steps:

• Put the chocolate in a microwave-safe bowl and heat on medium for 1 minute. Stir and repeat until the chocolate melts, about 3 minutes in all, depending on the power of your microwave. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth.
• Process the cookies in a food processor until finely ground. (You should have about 1 1/2 cups ground cookies.) Alternatively, put the cookies inside a heavy resealable plastic bag and crush by moving a rolling pin over the cookies.
• Stir the cookie crumbs, dried plums, confectioners' sugar, bourbon and condensed milk into the chocolate until evenly combined. Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes.
• Scoop a tablespoon or so of the mixture at a time into a small ball with a cookie or small ice cream scoop and set onto a baking sheet or large plate. Roll each portion by hand into a smooth ball.
• Store the booze balls in an airtight container at room temperature for a day to allow the flavors to come together. Store the balls in the refrigerator for a week or freeze for up to 1 month. Roll in decorating sugars or wafer crumbs and serve.

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.

BOURBON, BRANDY OR RUM BALLS

Steps:

• Mix all ingredients together well.
• Shape into balls.
• Roll in additional powdered sugar.
• Store in tin can.

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 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.