Alsatian Chocolate Balls Recipes

AUSTRIAN CHOCOLATE BALLS

Steps:

• In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat the sugar, egg, yolk, extract and chocolate mixture. Gradually add flour and mix well. Stir in nuts. Shape into 3/4-in. balls and place 1 in. apart on ungreased baking sheets., Bake at 350° for 10-12 minutes or until set. Cool. , For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Add the extract, sugar and milk and mix well., Dip tops of cookies into glaze; allow excess to drip off. Place on waxed paper; let stand until set. Store in airtight containers.

AUSTRIAN CHOCOLATE BALLS

Steps:

• Preheat oven to 350 degrees F.
• Melt together chocolate and margarine in medium saucepan
• Remove from heat stir in sugar, egg and yolk and vanilla; mix well.
• Stir in flour and nuts
• Shape into 3/4 inch balls.
• Place on ungreased cookie sheet, bake at 350 for 8-12 minutes.
• Melt 1 ounce chocolate and margarine, remove from heat.
• Add remaining ingredients, blend well.
• Dip cookies into glaze to cover.
• Allow to dry completly before storing in tightly covered container with waxed paper in between layers.

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.

ALSATIAN CHOCOLATE BALLS

Steps:

• Beat eggs and sugar until light and fluffy. Grate squares of chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour.
• Shape chilled dough into small balls (about 3/4 inch in diameter). Roll each in sifted confectioners' sugar.
• Place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 475 degrees F (245 degrees C) for 3-5 minutes. Cool on baking pan for 10 minutes.