Chocolate Wine Balls Recipes

CHOCOLATE-WINE BALLS

Steps:

• Heat honey and chocolate chips in 3-quart saucepan over low heat, stirring constantly, until chocolate is melted; remove from heat. Stir in crushed cookies, walnuts and port. Shape into 1-inch balls; roll in sugar crystals.
• Store in tightly covered container. Let stand several days to blend flavors. Flavor improves with age up to 4 weeks.

BOOZE BALLS

Steps:

• Put the chocolate in a microwave-safe bowl and heat on medium for 1 minute. Stir and repeat until the chocolate melts, about 3 minutes in all, depending on the power of your microwave. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth.
• Process the cookies in a food processor until finely ground. (You should have about 1 1/2 cups ground cookies.) Alternatively, put the cookies inside a heavy resealable plastic bag and crush by moving a rolling pin over the cookies.
• Stir the cookie crumbs, dried plums, confectioners' sugar, bourbon and condensed milk into the chocolate until evenly combined. Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes.
• Scoop a tablespoon or so of the mixture at a time into a small ball with a cookie or small ice cream scoop and set onto a baking sheet or large plate. Roll each portion by hand into a smooth ball.
• Store the booze balls in an airtight container at room temperature for a day to allow the flavors to come together. Store the balls in the refrigerator for a week or freeze for up to 1 month. Roll in decorating sugars or wafer crumbs and serve.

CHOCOLATE-PORT WINE TRUFFLES

Steps:

• Combine the chocolate and the cream in a heavy saucepan and place over low heat, stirring occasionally, until the chocolate has melted.
• Remove from the heat and transfer to a bowl. Stir in the port. Refrigerate until the mixture is firm, two hours or longer.
• Spread a sheet of waxed paper on a baking sheet. With a spoon or spoons, scoop mounds about half an inch to an inch in diameter and place them on the paper. Refrigerate until firm, two hours or overnight.
• Spread the cocoa powder onto a chilled plate.
• Remove the truffles from the refrigerator and roll them in the cocoa. Return them to the pan lined with waxed paper and refrigerate again until firm. The truffles can be frozen for up to a week.

CHOCOLATE WINE BALLS

Steps:

• In a large bowl, combine the vanilla wafers, confectioners' sugar, cocoa powder, corn syrup and red wine. Mix with a sturdy spoon or your hands until it becomes a uniform dough. Shape into 1 inch balls and roll in red decorator sugar. Store in a covered container in the refrigerator. Allow to come to room temperature before serving.

CHOCOLATE WINE BALLS

Steps:

• In a large bowl, combine the vanilla wafers, confectioners' sugar, cocoa powder, corn syrup and red wine. Mix with a sturdy spoon or your hands until it becomes a uniform dough. Shape into 1 inch balls and roll in red decorator sugar. Store in a covered container in the refrigerator. Allow to come to room temperature before serving.