"I do not claim that I can tell a story as it ought to be told. I only claim to know how a story ought to be told." -Mark Twain









12.15.2010

Chocolate Overload...(but I don't really think there is ever too much chocolate!)

This post is for Lisa, because we have been best friends since we were two!!, for Carol, because it is her birthday and she cooks so many of my recipes and is so kind about them... and everyone else that asked for some good Christmas goodies....

I put together some of the chocolate (ball) candies recipes that we made on our afternoon of cookie and candy baking.

These are the ones that we covered in chocolate chocolate (as opposed to white chocolate, okay?)!!! You thought I had gone crazy for a moment, didn't you? Don't answer.

I always use chocolate melts for the dipping. Once in a while I will use the chocolate bark from Wal-Mart, but usually now I try to use the chocolate that looks like little spheres before they are melted down. I think they melt down easier. BUT believe me, for years I used the chocolate bark, so if that is what you are using, then that is groovy too.

Enough chit chat. Let's get on the balls candy!

A little bit of everything....with all the recipes below...

 

PEANUT BUTTER BALLS
Ingredients

3/4 cup peanut butter
3 tablespoons softened margarine or butter
1 cup sifted powdered sugar 
 chocolate-flavored  coating

Stir peanut butter and margarine together
Gradually add sugar mixing until all is combined
Shape into one-inch balls
Place them on wax paper
Melt  coating
Dip balls into coating letting excess drip off
Place back on wax paper
Let stand until coating is dry
Try not to eat them at one setting.
You will probably want to triple the recipe....just saying!!


PEANUT BUTTER CHOCOLATE COVERED CHERRIES
Ingredients
1/2 cup butter softened
1 cup peanut butter
1 teaspoon  pure vanilla
2 cups confectioners' sugar
24 to 26 maraschino cherries with stems
Additional confectioners' sugar
chocolate flavored coating

 
Directions

In a small bowl, beat the butter and peanut butter until smooth. Beat in vanilla. Gradually add confectioners' sugar and mix well. Cover and refrigerate for at least 1 hour.

Pat cherries dry with paper towel. Dust hands with additional confectioners' sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball. (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.) Cover and refrigerate for at least 1 hour.

Melt chocolate. Dip peanut butter balls in chocolate; allow excess to drip off. Place on waxed paper. Refrigerate for at least 1 hour or until set. Yield: about 2 dozen.
Enjoy~




Cake Balls
 Ingredients
1  package chocolate cake mix
1  container prepared chocolate frosting
 chocolate flavored confectioners coating

Directions
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble into a large bowl, and stir in the frosting until well blended. I personally use only half to 3/4 the can of frosting. I know a lot of people like to use the entire can. It is up to you.
 
Use a melon baller or small scoop to form balls of the chocolate cake mixture. I then put the cake balls into the fridge for an hour.  Dip the balls in melted chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Use any cake mix and any icing combo for these. I have included German Chocolate below.


 


MARTHA WASHINGTON'S
Ingredients:
2 sticks butter
6 cups powdered sugar
1 (14 oz) can condensed milk
2 cups sweetened shredded coconut
2 cups toasted pecans,  chopped
2 tsp vanilla extract
1/4 tsp salt
chocolate coating
 white chocolate confectionary coating (optional)

Preparation:
1. Prepare 2 baking sheets by lining them with aluminum foil

2. In a large mixing bowl, beat together the butter, powdered sugar, salt and condensed milk until the mixture is light and fluffy.
3. With the mixer on low speed, add the coconut, pecans, and vanilla extract, and mix until well-combined. The mixture will be stiff. Place the candy in the refrigerator to chill until it is firm enough to roll.
4. Using a candy scoop or teaspoon, form the mixture into small balls and place them on the prepared baking sheets. Return to the refrigerator to chill while you prepare the dipping chocolate.
5. Place the chocolate in a large microwave-safe bowl and melt in the microwave, stirring after every minute. Be sure to watch the chocolate so that it does not scorch. Stir until the chocolate is entirely smooth, and allow it to cool slightly until it is warm but not hot.
6. Using dipping tools or two forks, dip the candies in the melted chocolate and return them to the baking sheets. Repeat with remaining candies. Chill until the chocolate is completely set.
7. If desired, melt the white chocolate candy coating in the microwave. Drizzle the coating over the finished candies by waving a chocolate-dipped fork over the candies. Alternately, you can place the melted coating in a plastic bag and snip off a small corner of the bag to form a homemade piping bag. This creates an extra step, but makes them look so nice.

I hope you can find some type of chocolate ball to prepare and enjoy for Christmas!



3 comments:

  1. Yummy. Here's one for you. Microwave 16 oz of candy corn, stir then micro at 15 sec till melted. Stir in 16 oz creamy peanutbutter. Pour onto a buttered pan and chill for 30 min. Roll in to balls and dip into melted chocolate. Butterfinger balls! YUMMY

    ReplyDelete
  2. Lo,
    Thanks! I can't wait for a PB choc cherry!
    You are a great BF
    Li

    ReplyDelete
  3. YAAAAY! I can't wait to try them all. Thanks for posting.
    Ps: How about sharing a pictorial tour of your mom's house? I've heard for years what a beautiful job she does.

    ReplyDelete

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