Amaretto Booze Balls Recipes
AMARETTI ICE CREAM BALLS
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Crush cookies by hand or in plastic bag. Place onto a sheet pan. Dampen the cookie crumbs with the liqueur. Scoop ice cream balls onto the sheet pan and roll around until covered. Place the balls into a serving dish and top with chocolate sauce and whipped cream.
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.
AMARETTO BON BON BALLS
Traditionally, I make a double-batch of bourbon balls every Thanksgiving weekend in preparation for gifting during the holiday season. The candies are great and everyone loves them, but I just can't stand the taste of bourbon, in any shape or form. A couple of years ago I raided the liquor cabinet and developed a sauced-up holiday candy that I can eat too! Now I annually produce double-batches of bourbon balls and amaretto bonbons.
Provided by Mercy
Categories Candy
Time P7DT30m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Blend all the ingredients together and shape into 30 one-inch balls.
- If the mixture turns out too wet/dry, balance it out by adding more powdered (icing) sugar to dry it out or more liquor to moisten it up.
- Roll the balls in extra powdered sugar, cocoa powder or chocolate milk powder.
- Store in an airtight container for at least one week before sampling.
- I have also successfully stored them in the refrigerator and in the freezer.
Nutrition Facts : Calories 229.9, Fat 9.2, SaturatedFat 1.8, Sodium 96.8, Carbohydrate 36, Fiber 1.7, Sugar 9.7, Protein 2.9
CHOCOLATE AMARETTO BALLS
Yummy...my Mom has been making this for years during the holidays, and they were always the first candy to go.
Provided by heatherlei
Categories Candy
Time 15m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- In a heavy saucepan, over low heat, melt chocolate chips with the sweetened condensed milk.
- Stir in amaretto and almond extract.
- Chill for 2 hours.
- Shape into 3/4" balls and roll in nuts.
- Chill until firm.
- Store at room temperature in an airtight container.
- Flavor will improve after 24 hours.
- You can adjust the amount of amaretto to your taste, depending on how strong you want the taste.
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