Chocolate Whiskey Balls Food

SUNNY'S CHOCOLATE WHISKY MARTINI

Steps:

• Combine the raspberry preserves with a splash of vodka in a small bowl and mix to a syrupy consistency.
• In a cocktail shaker filled with ice, combine the vodka, whiskey and agave and shake.
• Drizzle the raspberry syrup into a martini glass and then pour in the cocktail. Garnish with frozen raspberries on a cocktail toothpick.

CHOCOLATE WHISKEY BALLS

Steps:

• Mix all candy ingredients together.
• Shape into 1 inch balls.
• Place in a single layer on wax paper.
• Let dry several hours or overnight.
• Reshape and dip in chocolate mixture.
• Dipping Chocolate:melt chips and paraffin togehter.

WHISKEY BALLS

Steps:

• we have a food processor that makes crumbling the ingredients up A LOT easier.
• take the wafers, pecans, cocoa and grind up.
• add your whiskey and mix (A LITTLE GOES A LONG WAY!) (I've tried jack, and crown, and I'm using wild turkey this year. crown has been the best so far).
• now, the recipe calls for 2 tbsp of Karo syrup, but i can guarantee you, you'll use more. (this is what holds the balls together)
• add the 2 tbsp and mix and start rolling into 1 inch balls.
• dip into the powdered sugar and your done. like i mentioned, you'll have to add more syrup as you go, but that's OK, it just makes it taste even sweeter! lol.

HOLIDAY PEANUT BUTTER WHISKEY BALLS

Steps:

• Process vanilla wafers in a food processor into fine crumbs; transfer to a large bowl. Process peanuts in food processor until finely chopped; add to the crumbs.
• Stir 1 cup powdered sugar, whiskey, honey, peanut butter, and salt into crumb-peanut mixture. Form mixture into twenty 1 1/2-inch balls.
• Whisk together cocoa and remaining powdered sugar in a shallow dish. Roll each whiskey ball in cocoa mixture to lightly coat. Chill for 15 to 20 minutes before serving.

ITALIAN CHOCOLATE BALLS (TUTTU BALLS)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
• Bake almonds until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds slightly; chop.
• Sift flour 2 times. Mix cocoa powder, baking powder, cinnamon, and salt together with flour in a bowl. Beat white sugar, shortening, and eggs together in a separate bowl using an electric mixer until smooth and creamy.
• Mix creamed mixture into flour mixture. Add almonds, evaporated milk, and vanilla extract to flour mixture and mix well using your hands or a large spoon until dough holds together and is smooth. Roll dough into 1-inch balls and place on a baking sheet.
• Bake in the oven until bottoms are slightly brown, about 10 minutes. Transfer cookies to a wire rack to cool completely.
• Stir confectioners' sugar and almond extract together in a bowl; add enough water to make a thin frosting. Roll cookies in the frosting and place on a wire rack to dry.