Chocolate Strawberry Balls Recipes

STRAWBERRY BALLS

Steps:

• Beat cream cheese at medium speed of mixer until fluffy.
• Add melted chocolate,beating until smooth.
• Stir in wafer crumbs and preserves,cover and chill 1 hour.
• Shape mixture into 1 inch balls,roll in almonds or powdered sugar.
• Store in airtight container in refrigerator.

CHOCOLATE STRAWBERRY BALLS

Steps:

• In a medium sized bowl beat the cream cheese until smooth.
• Place 1 cup of chocolate chips in a small sized microwave safe bowl. Microwave on high for about 1 1/2 minutes. Remove the chocolate from the microwave. The chips may hold their form, but the will be soft. Stir well.
• Blend the melted chocolate in with the cream cheese.
• Stir the crushed wafers and preserves into the cream cheese and chocolate.
• Cover the bowl and chill for 1 hour.
• Shape the strawberry chocolate into 1 inch balls and roll in one of the following:.
• powdered sugar.
• toasted, finely chopped slivered almonds.
• unsweetened cocoa.
• Place each ball on a wax paper lined cookie sheet.
• Cover the cookie sheet and refrigerate until firm.

STRAWBERRY BLISS BALLS

Steps:

• Watch the quick recipe video before you get started. Please note in the video I use coconut flour instead of desiccated coconut and don't use maple syrup. I also no longer suggest coconut oil in this recipe as it works just fine without it, but you should still get a good idea on how to make the recipe.
• If you wish to see step by step photos of each image you will find these at the top of the blog post.
• Prepare your strawberries, i.e. remove the tops and weigh or measure them. In the recipe I use 200g, this is a rounded cup of sliced strawberries, if you don't cut up your strawberries it may be closer to 1 and a half or 2 cups.
• Place the strawberries and all the other ingredients in a food processor. Whiz, whizz, whizz, it will take some time, be patient. Eventually it becomes a fine paste and come together as a rollable dough.
• At this point, you may need to refrigerate the mx for a short time (30 mins) this will just make it easier to form the strawberry balls. If you have used frozen berries you can probably step this step.
• Use a tablespoon to scoop portions. A tip here is to use a damp tablespoon, this stops the mix sticking to the spoon.
• Using your hands roll the strawberry ball dough into smooth balls. Damp hands will stop the mix sticking to you.
• Roll the balls in desiccated coconut. I do this by putting a few tablespoons of deisccated coconut in a small bowl, and rolling each ball in the coconut to cover it.
• Refrigerate for 2 hrs or overnight before serving.

CHOCOLATE-STRAWBERRY WAFFLE BALL ON A STICK

Steps:

• Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper and freeze for about 30 minutes.
• Put the chocolate in a microwave-safe bowl. Microwave on high at 15-second intervals, stirring after each interval, until the chocolate is almost melted; remove and stir until smooth. Dip the strawberries in the melted chocolate; return to the parchment-lined baking sheet and freeze until the chocolate hardens, about 15 minutes.
• Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees. While the oil heats, prepare the pancake and waffle mix as the label directs.
• Dip the chocolate-covered strawberries in the batter, turning to coat; let any excess drip off. (If the batter is too thin, add 1 to 3 more tablespoons dry mix.) Carefully place the berries in the hot oil (skewers and all); fry, turning as needed, until the batter is golden and just cooked through, 1 1/2 to 2 minutes. Remove with tongs and drain on paper towels or a rack. Let sit for 5 to 10 minutes to allow the chocolate to re-harden. Dust with confectioners' sugar.