Nut Chocolate Balls Recipes

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.

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.

BAILEY'S CHOCOLATE TRUFFLES

Steps:

• Using a food processor, grind up the pecans into coarse sand like texture
• Using a large mixing bowl, whisk together the 1 C of pecans and 1 ½ C of chocolate graham cracker crumbs
• Using a medium microwave safe bowl, melt the chocolate on increments of 45 seconds or until melted and smooth
• Whisk in the powdered sugar, sweetened condensed milk and Irish Cream until combined
• Gradually stir in the pecan/graham cracker mixture until combined and
• Cover with foil and place into the fridge for an hour
• Using a tablespoon, spoon some mixture out and into the palm of your hand and roll into a ball
• Place the ball onto a cookie sheet lined with parchment paper
• Repeat steps until all mixture has been rolled into a ball
• Place remaining coarse pecans into a bowl
• One by One, roll each ball into the pecans
• Place into fridge until ready to enjoy!

CHOCOLATE CRANBERRY NUT BALLS

Steps:

• Place teff in a large skillet over medium heat and toast until fragrant, 3 to 5 minutes. Transfer to a large bowl. Stir in coconut, chia seeds, and milled flax seed.
• Chop walnuts, almonds, chocolate chips, dates, cranberries, and pumpkin seeds in a food processor, in batches if necessary, until finely chopped and the consistency of coarse breadcrumbs. Add nut mixture to teff mixture and mix thoroughly. Pour peanut butter and honey over nut and teff mixture; mix until evenly distributed.
• Line 2 baking sheets with parchment paper. Roll the teff mixture into bite-size balls and arrange on baking sheets. Wrap sheets well with plastic wrap. Freeze until balls are firm, 8 hours to overnight.

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.

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-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.