Chocolate Glazed Nut Balls Recipes

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.

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.

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.

NUT CHOCOLATE BALLS

Steps:

• In medium bowl, mix peanut butter, confectioners' sugar and honey until blended. Knead with hands if necessary.
• Shape into 3/4 inch balls; place in jelly roll pan. Cover and refrigerate until firm, about 2 hours.
• When balls are firm, heat chocolate and shortening until melted and smooth under low heat. Remove pan from heat; let chocolate cool slightly. Carefully dip balls into chocolate mixture, then into chopped nuts to coat. Place on waxed paper-lined pan; cover loosely and refrigerate until coating is set- about 1 hour. Store in tightly covered container in refrigerator.

GLAZED CHOCOLATE COOKIE BALLS

Steps:

• Preheat oven 350° F.
• Sift the first seven ingredients together in a large bowl. Add Crisco the mixture and mix with fingers.
• In another large bowl add eggs, vanilla, evaporated milk, coffee and jelly and mix well. Add wet ingredients to Crisco mixture.
• Using dough hooks mix the mixture well until fully mixed. Add in nuts and chocolate chips.
• Roll into smallish balls(they should be shiny.) If the mixture is sticky add a bit more flour.
• Place on ungreased baking sheet. Bake 9 minutes.
• In a bowl add in powdered sugar and milk until a thick consistency but able to drizzle.
• Remove cookies from oven to wax paper and drizzle with glaze while warm.

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 GLAZED DONUTS RECIPE

Steps:

• In a standing mixer bowl, add flour, sugar, salt, and yeast.
• In a pan, add milk and warm it. Add 4 tablespoons butter and stir until it melts. Add the vanilla extract and stir it.
• Now, add the milk mixture to the bowl with the flour mixture and let the machine slowly mix. Keep mixing till a shiny dough is formed for about 6-8 minutes.
• Transfer this dough to a bowl and cover it with plastic wrap. Let it rest for about 2 hours.
• When the dough has doubled in size, take it out on a surface dusted with flour. Knead it with your hands. Cut the dough into small 3-inch sized balls with the help of a round cutter. Also, make small holes in the middle of these balls.
• Heat oil in a deep pan. Place the dough balls in the oil and fry them for few minutes. When one side begins to brown, flip them and fry the other side for a few minutes. Take them out and drain the excess oil.
• In another pan, melt butter. Then add chocolate and heavy cream. Stir it to make the chocolate glaze.
• Dip the donuts in the chocolate glaze. Place them on a plate and garnish them with crushed chocolate. Serve cold.

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-GLAZED FINGERS

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Roll out basic dough 1/2 inch thick. Cut into 1-by-3-inch rectangles; chill. Bake until firm and just starting to color, 20 to 25 minutes. When completely cool, drizzle with chocolate glaze.