Chocolate Glazed Nut 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.

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.

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.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

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 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.

CHOCOLATE DATE ENERGY BALLS

Steps:

• Place dates, chocolate and cherries in a food processor; process until finely chopped about 1 minute. Add nuts, coconut and sunflower kernels; process until blended. Add oil and vanilla; process until mixture comes together. Roll into 12 balls. Refrigerate, covered, at least 30 minutes before serving. Store in an airtight container in the refrigerator.

CHOCOLATE COCONUT BALLS

Steps:

• In a large bowl combine confectioners sugar with coconut, almonds and condensed milk.
• Shape into 1-inch balls.
• Place in refrigerator until firm.
• In a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth.
• Dip each ball into the chocolate mixture allowing the excess chocolate to drip off.
• Place on waxed paper; let stand until set.
• Store in refrigerator.