CHOCOLATE-WINE BALLS
Dessert ready in 20 minutes. Enjoy these wonderful chocolate-wine balls decorated with crystal sugar - a perfect gift for chocolate lovers.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 42
Number Of Ingredients 6
Steps:
- Heat honey and chocolate chips in 3-quart saucepan over low heat, stirring constantly, until chocolate is melted; remove from heat. Stir in crushed cookies, walnuts and port. Shape into 1-inch balls; roll in sugar crystals.
- Store in tightly covered container. Let stand several days to blend flavors. Flavor improves with age up to 4 weeks.
Nutrition Facts : Calories 75, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Candy, Sodium 15 mg
BOOZE BALLS
These are the ultimate merrymaking make-ahead sweet. Up to a month in advance, mix a big batch and freeze until the party.
Provided by Food Network Kitchen
Categories dessert
Time P1DT1h
Yield about 4 1/2 dozen 1-inch balls
Number Of Ingredients 7
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-WINE BALLS
Adopted this today, obviously needs some tweeking. The wine was left out of the instructions. It has potential. I'll play with this recipe, add the wine to instruction, maybe even dip in white and dark chocolate coating and sprinkle with colorful candy sprinkles. I'll have it ready by the holidays, and I'll post a photo of end...
Provided by Diane Atherton
Categories Chocolate
Number Of Ingredients 6
Steps:
- 1. Heat chocolate chips and honey in 3-quart saucepan over low heat, stirring constantly, until chocolate is melted.
- 2. Remove from heat.
- 3. Stir in vanilla wafers, walnuts and wine and shape into 1-inch balls; roll in sugar.
- 4. Store Chocolate-Wine Balls in tightly covered cookie jar or metal can.
- 5. Let stand several days to blend flavors. Flavor improves with age up to 4 weeks.
CHOCOLATE WINE BALLS
Cocoa-laden no-bake chocolate balls laced with a bold red wine make a delicious and pretty Valentine's Day treat. They're even tastier the next day. These make a nice centerpiece when served in a decorative wine glass.
Provided by Ms. Robinson
Time 30m
Yield 48
Number Of Ingredients 6
Steps:
- In a large bowl, combine the vanilla wafers, confectioners' sugar, cocoa powder, corn syrup and red wine. Mix with a sturdy spoon or your hands until it becomes a uniform dough. Shape into 1 inch balls and roll in red decorator sugar. Store in a covered container in the refrigerator. Allow to come to room temperature before serving.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 16.1 g, Fat 2.4 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.6 g, Sodium 38.3 mg, Sugar 2.3 g
CHOCOLATE BALLS
I have very fond memories of these as a little whipper snapper and remember them as the only good thing about my Uncle's cranky ex-wife :) Super easy and heaps tastier than rum balls (personal opinion)
Provided by KristinV
Categories Dessert
Time 5m
Yield 24 small balls
Number Of Ingredients 4
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.
Nutrition Facts : Calories 239, Fat 8, SaturatedFat 5.1, Cholesterol 18.1, Sodium 131.9, Carbohydrate 38, Fiber 1, Sugar 32.4, Protein 5.2
DARK CHOCOLATE RED WINE TRUFFLES
PURE HEAVEN. That's all you really need to know. I suggest using a metal cookie scoop to form the truffles. I tried a melon baller, tablespoon, and plastic cookie scoop and they were all somewhat difficult to use. Coat your hands in the cocoa powder before hand rolling the truffles. I suggest making these at least a day before eating so that the wine flavor intensifies. Best consumed on day three for maximum wine flavor. You should be able to keep them for a week but they never last that long!
Provided by Pomtini
Categories Candy
Time 4h20m
Yield 30 truffles
Number Of Ingredients 5
Steps:
- Coarsley chop chocolate and place into a medium sized bowl.
- Bring cream to a simmer, add butter and stir until melted.
- Pour the cream over the chocolate. Stir with a spatula until the chocolate is melted.
- Add the red wine and stir until wine is incorporated.
- Pour into an 8x8 baking dish and refridgerate for at least 4 hours
- Use a metal cookie scoop to scoop out a truffle. Coat your hands in cocoa powder and gently roll the chocolate until it forms a ball. Roll in cocoa to coat.
- Keep refridgerated.
Nutrition Facts : Calories 37.4, Fat 3.8, SaturatedFat 2.4, Cholesterol 11.5, Sodium 2, Carbohydrate 0.2, Protein 0.1
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- In a jar, combine the apricots, raisins and one-half cup of the wine in a jar and cover. Let stand for 1 hour. Remove the fruit, reserving the fruit and wine separately.
- Combine the chocolate, cocoa, 3 tablespoons of the sugar, the wine from soaking the fruit, the remaining wine and the liqueur in a heavy, medium saucepan. Heat the mixture over very low heat, stirring often, until the chocolate melts, 2 to 3 minutes. Remove the pan from heat and add the butter. Stir the mixture until the butter melts and blends in completely.
- In the bowl of a food processor, place the cookies and pulse to fairly coarse crumbs. You will need three-fourths to 1 cup crumbs. Stir the cookie crumbs into the chocolate mixture. Add the pecans to the food processor and chop them finely, pulsing several times. Add the pecans and reserved fruit to the chocolate mixture and mix well. Taste the mixture, and add 1 tablespoon sugar if you like, depending on the sweetness of the chocolate and the cookies.
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