ixture into balls. Arrange on prepared pan.
Melt chocolate and vegetable
Melt butter in heavy saucepan.
Add chocolate.
Melt over low heat.
Remove from heat.
Cool slightly.
Beat egg yolks until light.
Add sugar.
Beat until light and creamy.
Add chocolate mixture, orange rind and pecans.
Chill mixture in refrigerator until set and easy to handle.
With two spoons, roll mixture into balls.
Place sprinkles on wax paper.
Roll chocolate balls in sprinkles until covered.
Let balls firm up in the refrigerator before serving.
eavy saucepan.
Add the chocolate and melt over low heat
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.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
n a medium saucepan, combine chocolate, butter, sugar and water and
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
elon baller, scoop out balls of chocolate-rum mixture and transfer each
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
ombined; stir in the white chocolate.
Using half the mixture
ould use store-bought chocolate syrup in this recipe, but the syrup
Mix ingredients (minus paraffin and chocolate chips) and roll into small balls.
Refrigerate balls for 2 hours before dipping. Melt chocolate chips and paraffin in double boiler until liquified.
Drop balls and coat in chocolate well!
Place balls onto waxed paper and store in refrigerator.
Makes 48 small balls or 24 large ones.
issolved Karo, water, vinegar and chocolate if desired.
Bring to
hape into 3/4 inch balls; place in jelly roll pan
Mix first six ingredients.
Roll into balls.
In a double boiler, melt chocolate chips and paraffin.
Dip balls into chocolate and then put on wax paper.
Blend together oleo, powdered sugar, milk and peanut butter. Add nuts, coconut and graham cracker crumbs.
Make balls 1-inch on wax paper.
Melt 1/2 bar paraffin with 8 ounces chocolate chips in double boiler.
Dip balls into chocolate mixture; cool on wax paper.
Combine first 7 ingredients, stirring well.
Shape mixture into 1-inch balls.
Combine chocolate morsels and shortening in top of a double boiler (with water boiling).
Reduce heat to low, cook until the morsels melt.
Dip each peanut butter ball into the chocolate mixture.
Place on wax paper to cool.
Makes about 9 dozen balls.
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.