Nut Chocolate Balls Food

CHOCOLATE NUT BALLS

Steps:

• In a large bowl, combine the first four ingredients. Shape into 1-in. balls; roll in sugar. Refrigerate for 1 hour before serving.

CHOCOLATE COCONUT BALLS

Steps:

• In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
• After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

SWEDISH CHOCOLATE BALLS (OR COCONUT BALLS)

Steps:

• Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
• Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.

CHOCOLATE NUT BALLS

Steps:

• In the top of a double boiler over hot (but not boiling) water, melt the chocolate chips.
• Stir in nuts, condensed milk, vanilla and salt.
• Mix well.
• Cool the mixture until until you can work with it comfortably. If it is too soft, chill it in the refrigerator until it is workable. The temperature in your kitchen and the type of nut (and fineness of chopping) used can influence how much it needs to chill before being workable.
• Butter hands and roll mixture into 1 inch balls.
• Roll the balls in the chocolate sprinkles (or grated chocolate) and refrigerate.

CHOCOLATE-GLAZED NUT BALLS

Steps:

• Using basic shortbread or hazelnut shortbread dough, roll into 1-inch balls with your hands; chill.
• Heat oven to 325 degrees. Bake until firm and just starting to color, 20 to 25 minutes. Allow to cool completely on a wire rack.
• Dip cooled shortbread balls into chocolate glaze, allowing excess to drip off. Dip glazed balls into 1/2 cup finely chopped pistachios or pecans.

CHOCOLATE CRANBERRY NUT BALLS

Steps:

• Place teff in a large skillet over medium heat and toast until fragrant, 3 to 5 minutes. Transfer to a large bowl. Stir in coconut, chia seeds, and milled flax seed.
• Chop walnuts, almonds, chocolate chips, dates, cranberries, and pumpkin seeds in a food processor, in batches if necessary, until finely chopped and the consistency of coarse breadcrumbs. Add nut mixture to teff mixture and mix thoroughly. Pour peanut butter and honey over nut and teff mixture; mix until evenly distributed.
• Line 2 baking sheets with parchment paper. Roll the teff mixture into bite-size balls and arrange on baking sheets. Wrap sheets well with plastic wrap. Freeze until balls are firm, 8 hours to overnight.

SAVORY NUT BALLS

Steps:

• Preheat oven to 350°F.
• Note: you can use any combination of ground nuts and seeds to equal 2 cups.
• Mix all ingredients except mustard.
• Form one inch balls.
• Place on oiled cookie sheet.
• Bake until light brown and crunchy, about 20 minute.
• Serve with assorted mustards for dipping.

MAPLE NUT BALLS

Steps:

• In a large bowl, cream butter and maple flavoring until light and fluffy. Gradually add confectioners' sugar and mix well. Stir in pecans. Shape into 1-in. balls. Cover and refrigerate for 1-1/2 hours or until firm. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in the refrigerator.