Dark Chocolate Fudge Balls Food

CHOCOLATE FUDGE

Steps:

• Line an 18cm square tin with greaseproof paper.
• Put the milk, sugar and butter in a heavy-based saucepan. Heat gently, stirring continuously with a wooden spoon, until the sugar has dissolved and the butter has melted.
• Bring to the boil for 15-20 mins, still stirring all the time. The mixture will bubble up - when it does, take it off the heat and keep stirring it until it sinks back down. Then return it to the heat.
• Start to take the temperature after about 15 mins (continuing to stir or it will burn on the bottom). The time it takes to come up to temperature may vary, particularly in a cold kitchen. Once it reaches 115C on a temperature probe, remove it from the heat and stir in the vanilla extract and a good pinch of sea salt. Leave to cool for 5 mins.
• Stir in the chopped chocolate and the mixture and keep stirring until the chocolate has melted. Quickly pour the mixture into your prepared tin and leave to set at room temperature.
• Before the fudge has completely set, you can add rows of different toppings like nuts, toffees or mini chocolate buttons - just scatter them over the surface and gently press into the fudge until they stick. Make sure the fudge is only slightly warm when you do this - if it's too hot the toppings can melt. Once set, cut the fudge into small pieces and store in a sealed container.

EASY 2-INGREDIENT CHOCOLATE FUDGE

Steps:

• Place both ingredients in a microwave safe 8" x 8" dish.
• Microwave on high for 2 to 3 minutes.
• Remove (with oven mitts, please) and stir to combine.
• Place in the refrigerator for 2 hours to set.
• Fudge can be removed from refrigerator and stored at room temperature after it has set.
• Once at room temperature you can melon scoop it, roll it in powdered cocoa and chopped nuts, and serve as truffles.

CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

EASY CHOCOLATE FUDGE

Steps:

• Line one 8 or 9 inch square pan with wax paper.
• In a heavy saucepan, over low heat, melt the chocolate chips with the condensed milk. Remove from heat and stir in the chopped nuts and vanilla extract. Spread mixture evenly into the prepared pan and chill for 2 hours or until firm. Once firm, turn fudge onto cutting board, peel off waxed paper and cut into small squares.

DARK CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chips w/milk and salt.
• Remove from heat and stir in walnuts and vanilla.
• Spread evenly into wax paper lined 8 or 9" square pan.
• Chill pan 2 hours or until firm.
• Turn fudge onto cutting board, peel off wax paper and cut into squares.
• Store loosely covered at room temperature.

HEAVENLY CHOCOLATE-FUDGE CAKE BALLS

Steps:

• Prepare and bake cake according to package directions. Cool completely. Crumble cake into a large bowl., In a small bowl, combine hot water and coffee granules; stir until dissolved. Add the frosting, cocoa and chocolate syrup; stir until combined. Add to cake; beat on low speed until blended. Stir in chocolate chips. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip balls in coating mixture; allow excess to drip off. Place on waxed paper; sprinkle with toppings of your choice. Let stand until set. Store in airtight containers.

DARK CHOCOLATE BOURBON BALLS

Steps:

• Combine 1 cup pecans and bourbon; let stand, covered, for 8 hours or overnight., Cream butter and confectioners' sugar, 1/4 cup at a time, until crumbly; stir in pecan mixture. Refrigerate, covered, until firm enough to shape, about 45 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., Dip in chocolate coating; allow excess to drip off. Sprinkle with remaining 1/4 cup pecans. Let stand until set.

DARK CHOCOLATE FUDGE BALLS

Steps:

• Melt the butter in a large pot then add the cocoa and marshmallows. Continue melting over low heat and gradually add the chocolate chips and the milk. Once all the ingredients are blended and smooth, pour into a medium bowl and chill.
• After chilled, roll the fudge into balls and coat with whatever you like - powdered sugar, coconut, chopped nuts, etc.
• Keep refrigerated.

DARK CHOCOLATE ORANGE FUDGE

Steps:

• Line an 8x8 pan with foil and spray with vegetable oil spray.
• Add dark chocolate chips and sweetened condensed milk to a large saucepan on low heat.
• Stir until chocolate is melted.
• Turn off heat and add in orange extract.
• Spread into baking dish.
• Refrigerate for 4 hours before slicing.

FUDGE BALLS

Steps:

• Microwave chocolate, milk and coffee in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Stir in nuts and vanilla. Spread into 8-inch square pan. Refrigerate 2 hours or until firm enough to handle.
• Shape into 1-inch balls. Roll in desired coatings.

FUDGE BALLS

Steps:

• 1. Melt chocolate in a heavy saucepan over low heat, stirring until smooth. Meanwhile, beat whipping cream at medium speed with an electric beater until soft peaks form. Gradually add melted chocolate, and beat 15 minutes. Cover and chill 8 hours.
• 2. Working quickly, shape half of chocolate mixture into 1-inch balls. Place balls on a wax paper-lined rimmed baking sheet. (Keep remaining half of chocolate mixture chilled.) Repeat procedure with remaining chocolate mixture. Roll balls in walnuts until completely coated. Store in an airtight container in refrigerator.

DARK CHOCOLATE FUDGE BALLS

Steps:

• 1. Melt the butter in a large pot then add the cocoa and marshmallows. Continue melting over low heat and gradually add the chocolate chips and the milk. Once all the ingredients are blended and smooth, pour into a medium bowl and chill.
• 2. After chilled, roll the fudge into balls and coat with whatever you like - powdered sugar, coconut, chopped nuts, etc.
• 3. Keep refrigerated.

CHOCOLATE MARSHMALLOW FUDGE BALLS

Steps:

• Grease a 20cm/8in square cake tin with vegetable oil, then line with greaseproof paper
• Put the butter, sugar and evaporated milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 9-10 minutes.
• Add the chopped chocolate. When all melted take off oven and leave for one minute. Then stir the mixture together.
• Pour the mixture into the prepared tin and leave to set for 3-4 hours. Once set, remove from the tin and roll into 25 balls.