Chocolate Covered Fruitcake Balls Recipes

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CHOCOLATE COCONUT BALLS



Chocolate Coconut Balls image

Provided by Alton Brown

Categories     dessert

Time 15m

Yield 30 pieces

Number Of Ingredients 6

1 cup toasted chopped Macadamia nuts
1 cup sweetened condensed milk
1 1/2 teaspoons almond extract
8 ounces sweetened shredded coconut
One 12-ounce bag semisweet chocolate morsels, melted
1 tablespoon shortening

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 BALLS



Chocolate Balls image

This is a peanut butter and graham cracker, chocolate covered treat. My mother made these to send to friends and relatives at Christmas time.

Provided by Cynthia Escalante

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 35m

Yield 36

Number Of Ingredients 6

1 cup peanut butter
¾ cup confectioners' sugar
1 cup graham cracker crumbs
2 cups semisweet chocolate chips
3 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon shortening

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.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 12.9 g, Fat 7.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 48.1 mg, Sugar 10.1 g

WHITE CHOCOLATE FRUITCAKE BARS



White Chocolate Fruitcake Bars image

These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's perfect for sprinkles and/or sanding sugar.

Provided by Tara O'Brady

Categories     Cookies     Holiday 2018     Dessert     Butter     Almond     Egg     Orange     Ginger     Vanilla     Cranberry     Coconut     Chocolate     White Chocolate     Christmas     Bake

Yield Makes about 30

Number Of Ingredients 19

For the Shortbread:
1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup almond flour or meal
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup granulated sugar
1 large egg
1 Tbsp. finely grated orange zest
1 Tbsp. freshly grated ginger (from one 3" piece)
2 tsp. vanilla extract
1 cup dried cranberries, finely chopped
3/4 cup unsweetened coconut flakes or coconut chips
2 oz. white chocolate, coarsely chopped
For the Glaze and Assembly:
8 oz. white chocolate, finely chopped, or white chocolate chips
1 Tbsp. virgin coconut oil
1/2 tsp. kosher salt
Sprinkles and/or sanding sugar (for sprinkling)

Steps:

  • Make the Shortbread:
  • Preheat oven to 350°F. Line an 8" square metal pan with parchment paper, leaving an overhang on all sides. Butter parchment.
  • Whisk flour, almonds, baking powder, and salt in a medium bowl.
  • Using an electric mixer on medium-high speed (or use a stand mixer fitted with the paddle attachment), beat granulated sugar and 1 1/4 cups butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Reduce mixer speed to medium, add egg, and beat until incorporated, about 1 minute more. Scrape down sides of bowl. Reduce mixer speed to low and beat in orange zest, ginger, and vanilla.
  • With the mixer running on low speed, add dry ingredients and beat just until combined with some visible flour remaining. Add cranberries, coconut, and chocolate. Beat just until incorporated. Scrape down sides of bowl, then fold dough once or twice with a spatula.
  • Scrape dough into prepared pan. Using dampened fingers or a damp offset spatula, press dough evenly into pan. Bake shortbread until lightly golden brown and set, 25-30 minutes. Transfer pan to a wire rack and let cool.
  • Do Ahead: Shortbread can be baked 2 days ahead. Store airtight at room temperature.
  • Make the Glaze and Assemble:
  • Heat chocolate, oil, and salt in a small heatproof bowl in a microwave, stirring every 30 seconds, until smooth and glossy, about 1 minute total. Set aside 2 Tbsp. glaze, then pour remaining glaze over cooled shortbread in pan, spreading to the edges. Let sit at room temperature until set (if you're impatient, chill 10-15 minutes).
  • Run a paring knife around edge of pan to release, then remove shortbread from pan using parchment overhang. Slice into bars. To slice into diamonds, cut into five 1 1/2" strips, then slice each strip on the bias into 1" diamonds.
  • Rewarm reserved glaze and drizzle over bars in stripes with a spoon. Top with sprinkles. Let sit at room temperature until set (or chill for 8-10 minutes).
  • Do Ahead: Bars can be made 5 days ahead. Store airtight at room temperature.

CHOCOLATE-COVERED PEANUT BUTTER BALLS



Chocolate-Covered Peanut Butter Balls image

Crunchy peanut butter balls dipped in chocolate. A favorite Christmas cookie in my family for at least three generations. Can be refrigerated, frozen, or eaten immediately.

Provided by Edna

Categories     Desserts     Candy Recipes     Truffle Recipes

Time 3h20m

Yield 45

Number Of Ingredients 6

1 ½ cups crushed cornflakes cereal
1 cup confectioners' sugar
½ cup smooth peanut butter
3 tablespoons butter, softened
1 ½ cups chocolate chips
1 tablespoon vegetable oil

Steps:

  • Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
  • Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
  • Grease a baking sheet.
  • Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.

Nutrition Facts : Calories 75.3 calories, Carbohydrate 9.6 g, Cholesterol 2 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 41.9 mg, Sugar 6.3 g

CHOCOLATE-COVERED FRUITCAKE BALLS



Chocolate-Covered Fruitcake Balls image

Categories     Food Processor     Chocolate     Dessert     Quick & Easy     Dried Fruit     Winter     Gourmet

Yield Makes about 24 confections

Number Of Ingredients 2

2 cups crumbled fruitcake
7 ounces fine-quality bittersweet chocolate, cut into bits

Steps:

  • In a food processor grind the fruitcake until it forms a ball, scoop up rounded teaspoons of it, and with dampened hands form them into balls. Let the balls stand, uncovered, in a jelly-roll pan lined with wax paper for 30 minutes. In a small metal bowl set in a saucepan of barely simmering water melt the chocolate, stirring until it is smooth, and remove the bowl from the pan. Balancing the fruitcake balls, 1 at a time, on the tines of a fork, dip them into the chocolate, letting the excess drip off, and transfer them to the wax paper, reserving the remaining chocolate for another use. Chill the balls for 30 minutes, or until the chocolate is hardened. The fruitcake balls keep, covered and chilled, for 1 week.

CHOCOLATE FRUITCAKE



Chocolate Fruitcake image

From Feast by Nigella Lawson, published by Chatto and Windus. Ok, it's fruit cake but I simply couldn't resist a chocolate fruitcake. It sounds wonderful!

Provided by Annacia

Categories     Dessert

Time 1h45m

Yield 1 8 x 3 1/2 cake

Number Of Ingredients 18

12 1/4 ounces dried soft prunes, chopped (350 grams)
8 3/4 ounces raisins (250 grams)
4 1/2 ounces currants (125 grams)
6 1/4 ounces unsalted butter, softened (175 grams)
6 1/4 ounces dark muscovado sugar (175 grams)
6 1/4 fluid ounces honey (175 ml)
4 1/2 fluid ounces coffee liqueur (125 ml)
2 oranges, zested and juiced
1 teaspoon mixed spice
2 tablespoons good quality cocoa
3 free-range eggs, beaten
5 1/4 ounces plain flour (150 grams)
2 1/2 ounces ground almonds (75 grams)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 ounce dark chocolate-covered coffee beans (25 grams)
edible glitter (optional)
gold dragees (optional)

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.
  • Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.
  • After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.
  • Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.
  • Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.
  • To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange edible gold stars around the perimeter of the top of the cake (if you can find them- not listed in ingredients as Zaar will not accept). Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.

Nutrition Facts : Calories 6477.6, Fat 207.9, SaturatedFat 103.6, Cholesterol 942.7, Sodium 1169.9, Carbohydrate 1107.4, Fiber 66.7, Sugar 808.9, Protein 79.3

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY



Chocolate-Covered Cheesecake Bites Recipe by Tasty image

Here's what you need: graham cracker sheet, confectioners sugar, kosher salt, butter, cream cheese, confectioners sugar, vanilla extract, chocolate chips

Provided by Tasty

Categories     Snacks

Yield 30 bites

Number Of Ingredients 8

10 sheets graham cracker sheet
¼ cup confectioners sugar
1 teaspoon kosher salt
1 stick butter, melted
16 oz cream cheese, softened
1 cup confectioners sugar
1 teaspoon vanilla extract
3 cups chocolate chips, melted

Steps:

  • In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
  • In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
  • Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
  • Freeze for 10 minutes.
  • In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
  • Spread the cream cheese mixture evenly on top of the graham cracker crust.
  • Freeze for one hour.
  • Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
  • In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
  • Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
  • Freeze for 15 minutes, then serve!
  • Enjoy!

Nutrition Facts : Calories 164 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 13 grams

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