Chocolate Brandy Balls Recipes

BRANDY BALLS

Steps:

• In food processor, process vanilla wafers into fine crumbs. Pour crumbs into large bowl. Add nuts, 3/4 cup powdered sugar and 2 tablespoons cocoa; stir to combine.
• In small bowl, stir together brandy and corn syrup until well combined. Add to dry mixture; stir until dough-like mixture forms.
• Roll mixture into 1-inch balls. Roll each ball in additional powdered sugar. If desired, place each in mini paper baking cup. Store in airtight container up to 2 weeks.

BRANDY OR RUM BALLS

Steps:

• In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

KENTUCKY BOURBON BALLS

Steps:

• Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
• Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
• Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.

CHOCOLATE RUM BALLS I

Steps:

• In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
• Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

CHOCOLATE BALLS

Steps:

• In a medium bowl, mix together the peanut butter and confectioners' sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop.
• Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a double boiler. Use a fork to dip the balls into the melted chocolate, and place on wax paper to cool until set.

CHOCOLATE BRANDY BALLS

Steps:

• COMBINE crumbs and brandy, set aside. MELT chocolate chips in a medium microwavable bowl at medium (50%) for 2-3 min.
• Stir to help melting.
• Stir condensed milk into chocolate until smooth.
• Gradually add crumb mixture, mixing well.
• SHAPE into 1-inch balls and roll in nuts.
• Store tightly covered at room temperature or freeze.

CHOCOLATE BRANDY BALLS

Steps:

• Melt 6 ounces semi-sweet chocolate bits over low heat:.
• Stir in 1 cup vanilla wafer crumbs, 3/4 cup chopped walnuts, 1/2 cup sour cream, 1/2 cup powdered confectioners sugar, 1 tablespoon melted butter, 1 tablespoon brandy and a pinch of salt.
• Chill; shape into balls the size of large marbles and then roll in 1 cup finely chopped nuts.

BRANDY BALLS

Steps:

• Combine wafer crumbs, confectioners sugar, cocoa and nuts.
• Stir in brandy and corn syrup.
• Add a little water (about 1 1/2 teaspoons) if necessary to form mixture into 3/4 inch balls.
• Roll in granulated sugar and store in tightly covered container.

BRAZILIAN CHOCOLATE BALLS

Steps:

• Grate chocolate and return 1/3 of it back to the fridge.
• Mix the remaining 2/3 of the grated chocolate with all other ingredients: ground almonds, coffee, powdered sugar and rum.
• If you're not using the rum and the mixture feels very stiff, add a bit of milk or cream to it instead so you can work with it.
• Roll the mixture into balls, then roll the balls in the remaining grated chocolate.
• Keep the chocolate balls refridgerated.

APRICOT BRANDY BALLS

Steps:

• Melt chocolate in top of double boiler over hot (not boiling) water; remove from heat.
• Stir in brandy and corn syrup.
• Combine cereal, apricots and 1/2 cup confectioners' sugar in a large bowl.
• Add chocolate mixture; stire together until well blended and let stand at room temperature about 30 minutes.
• Form into 1/2" balls; roll in cocoa or powdered sugar.
• Place in candy cups in a covered container; let mellow several days before serving.

BRANDIED CHERRY BALLS

Steps:

• Place cherries in a small bowl. Cover with brandy; refrigerate overnight., In a large bowl, beat cream cheese and butter until smooth. Add confectioners' sugar; beat until crumbly. Drain cherries, reserving 2 teaspoons brandy. Add cherries and reserved brandy to cream cheese mixture. , Roll into 1-1/2-in. balls. Place balls on a waxed paper-lined baking sheet. Cover loosely and refrigerate for 1 hour., In a microwave, melt dark chocolate candy coating and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to the baking sheet., For drizzle, melt a small amount of white candy coating in a microwave; stir in food coloring until smooth. Drizzle over candies. Chill until set.