Chocolate Ripple Christmas Balls Cherry Ripe & Peppermint Crisp
From Rum Balls made with vanilla wafer crumbs, to Peanut Butter Snowballs using graham cracker crumbs, to Chocolate Hazelnut Balls (a version of Oreo Cookie Balls) each No-Bake Christmas Cookie Ball is jam packed with flavor and texture thanks to the crushed cookies. Each ball is then held together with either nut butter, maple syrup, or butter.
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Instructions. Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.) Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil.
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Stir to combine. Scoop 1 tablespoon sized portions and gently roll them into smooth balls. Place the coconut balls on the prepared baking sheet and then freeze for 30 minutes. Add the dark chocolate chips, chocolate bark, and remaining 2 teaspoons coconut oil to a microwave-safe bowl. Heat for 30 seconds and then stir.
Christmas Chocolate Balls by Kareena.T. A Thermomix ® recipe in the
Prepare Truffle Mixture: Combine flour and cream, heat until hot but not overcooked. Knead with powdered sugar, cream of tartar, peppermint extract, and food coloring until smooth. Shape Truffle Balls: Use hands to roll identical-sized chunks into smooth balls. Melt Chocolate on stovetop or in microwave.
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Instructions. In a large bowl combine confectioners sugar with coconut and condensed milk. Shape the mixture into 1-inch balls and place onto a pan lined with wax paper. Place in refrigerator until firm. In a microwave-safe glass bowl, melt the chocolate chips with shortening, removing to stir once or twice until smooth.
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Unwrap the 3 peppermint candies. Pour chocolate chips into a microwave-safe bowl, and heat in the microwave on high for 30 seconds. Remove and stir very well. Repeat these steps until the chocolate is fully melted. Drizzle some chocolate into each of the mold cavities, and use a spoon to coat the entire cavity.
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First, place the melting chocolate wafers in a microwave-safe bowl. Reserve one large handful of chocolate wafers for later use. Microwave in 30-second increments, stirring in between, until the chocolate is smooth. Then add the last handful of chocolate pieces and stir until smooth, without reheating.
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Place onto a tray lined with baking powder. Continue with the rest of the mixture and place tray in the fridge for 45 minutes. step 4. Melt Milk Chocolate (1 3/4 cups) in the microwave using a microwave safe bowl. Drop a ball into the chocolate and swirl until completely covered, then replace back onto the tray. Repeat with each ball.
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Place the chocolate ripple biscuits and the Cherry Ripe or Peppermint Crisp bars into a food processor and process until they resemble fine crumbs. If using a Thermomix, mix on Speed 8, 5-10 seconds. Place the mixture into a large bowl and sift over the cocoa powder. Add the desiccated coconut and 100g of condensed milk.
chocolate balls recipe with condensed milk
Ingredients (makes 30 Chocolate Balls)1 packet marie biscuits, crushed; 2 tablespoon cocoa; 1 Can condensed milk; 1/2 cup coconut (plus a little extra for rolling) Method. Combine crushed biscuits with all other ingredients.
Just like no two snowflakes are the same, you will love trying all the
Chocolate balls at Christmas time are a must in our household. I have been making the same recipe for years. They're easy and delicious. Over the last few years I have also been adding in some variations to the basic recipe. This year I have made the basic chocolate balls plus 5 variations. The basic recipe uses only 5 ingredients and one bowl.
Christmas Chocolate Truffles Lord Byron's Kitchen
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Step 6: Carefully remove from the pot. Dip a ball into the melted chocolate and toss around using a fork. Place the coated ball on a tray lined with parchment paper. Repeat with the remaining pieces. Image by Quick Simple & Delicious via YouTube.
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Step 2. 2. Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer.
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In a small microwave-safe bowl, combine 1 cup semisweet chocolate chips and 1 Tbsp coconut oil, heating in 15-second increments and stirring each time until chocolate melts (usually 45-60 seconds total in the microwave) Dip each ball in melted chocolate, allowing excess chocolate to drip back into the bowl.
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2 tablespoons + 2 tablespoons orange zest. 100g 75% dark chocolate. 1 tablespoon coconut oil. Instructions. In a food processor add cashews, dates, coconut flour, orange juice, 2 tablespoons of the orange zest. Process for 2-3 minutes until well combined into a sticky "dough". With clean, wet hands, roll the dough using your palms into golf.
