Chocolate Cherry Balls Recipes

CHOCOLATE CHERRY ENERGY BALLS

Steps:

• Add the dates to a food processor and process until broken down into pea-sized bits.
• Add in dried cherries, cashews and almonds and process until broken down into a sticky mix.
• Add in sea salt and vanilla and continue processing until dough either comes together into a large ball or is sticky enough to hold it's shape (in total will be around 5 minutes of processing).
• Roll dough into individual-sized balls and place on a baking sheet lined with parchment.
• Melt chocolate chips in microwave or on stovetop.
• Dip the bottom of each ball into chocolate and place back on parchment.
• Drizzle balls with remaining chocolate.
• Place in freezer for 15 minutes to set.
• I like to store mine in the freezer but you can also store them in the fridge. Will keep for several months.

CHOCOLATE LEBKUCHEN CHERRY BALLS

Steps:

• Place gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange peel and extract in a food processor; process until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes. , Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.

CHOCOLATE CHERRY BALLS

Steps:

• 1. In a large bowl stir together graham crumbs, cookie crumbs and mini chips.
• 2. Add corn syrup, fudge frosting and vanilla. Using hands knead until all ingredients come together.
• 3. Shape into balls (I make mine about one inch round) then press two dried cherries into the center of each and reshape to make sure cherries are covered.
• 4. Roll balls in a bowl filled with powdered sugar or cocoa (we prefer powdered sugar)

CHOCOLATE CHERRY BALLS

Steps:

• In a large bowl, combine butter, powdered sugar, maraschino cherries, peanut butter, walnuts, coconut, and salt; shape into 1-inch balls.
• In the top of a double boiler over hot water, melt chocolate chips and paraffin wax.
• Insert a toothpick into each ball; dip into chocolate mixture to coat exterior.
• Place onto wax paper to set. Use another toothpick to push ball from inserted toothpick.
• If a hole remains where toothpick was inserted, add a small amount of chocolate coating to cover.

CHOCOLATE-CHERRY COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 40 (1-1/4-inch) balls; press to flatten. Top each with cherry; wrap cream cheese mixture around cherry to completely enclose cherry. Re-roll into balls. Freeze 10 min.
• Mix melted chocolate and food coloring until blended. Dip balls in chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with sugar. Refrigerate 1 hour or until firm.

CHOCOLATE CHERRY BOURBON BALLS

Steps:

• Melt chocolate in top of double boiler or on low in the microwave.
• Remove from heat, add corn syrup and bourbon.
• In large bowl mix wafer crumbs, nuts, confectioners sugar and cherries.
• Add chocolate mixture.
• Stir until blended.
• Refrigerate 1 hour.
• Roll into 1-inch balls and roll in granulated sugar.

NO-BAKE CHERRY BALLS

Steps:

• Dry the cherries on paper towel.
• Cream the butter and gradually mix in the icing sugar and orange juice.
• Add coconut and mix well.
• Note: this mixture will be soft.
• Roll a small portion of the coconut mixture evenly around each cherry and then roll in graham wafer crumbs.
• Place on wax paper and keep cool.