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West, United States
I love to hike, bike, ski, run, swim, read, write, teach, learn, experience and enjoy loving others.

Wednesday, December 22, 2010


This is the winning recipe from the chocolate contest at the 2010 Sevier County Fair. I was a judge and although we wondered if these balls were donations from a kitty litter box, we were brave and bit into them. OH MY! They were heavenly. I have to admit they are a very romantic treat for your better half and you. ;-)


• 3 cups sweetened whipped cream chilled in the freezer – not to ice cream stage, but firm.
• 1 1/2 cup semi-sweet chocolate pieces (In the USA just buy 2 Hersey Symphony Bars )
• 3/4 cup crunched almond toffee pieces -- Crunched quite small to 1/8 pea size
• 1 1/2 cup Graham Wafer or Digestive Biscuit crumbs -- Crunched almost to powder…
• 1/4 cup cinnamon
• 1/8 cup sugar
• 1 2oz bottle of Confectioner’s Dessert Sprinkles

Place semi-sweet chocolate pieces/chunks --- and almond toffee pieces in a bowl and microwave until the mixture starts to soften. (about 30 to 40 seconds) Take a fork and blend the mixture so the toffee pieces are well distributed among the chocolate. When somewhat cooled, mix the chocolate/toffee into the whipped cream and then place the mixture back into the freezer. Let it stay there until the mixture is once again firm, but not frozen.

While the chocolate mixture is setting, crumble the Graham Wafer or digestive biscuits. Mix the cinnamon and sugar together and mix it with the wafer/biscuit crumbs. Place this mixture in a wide bowl and set aside.

In another wide bowl, take the “sprinkle”lid off of the dessert sprinkles and dump the colorful little balls into the bowl. Set it next to the wafer/biscuit crumb bowl.

When the chocolate mixture is firm, take the round tablespoon and dip it into the mixture. Then scoop the mixture out of the round tablespoon with a regular dinning spoon and drop it into the crumbs. With clean hands or hands covered with plastic chef gloves, roll the drop of the mixture around in the crumbs just enough to lightly cover it. Then take this ball and drop it into the dessert sprinkles. Roll it around until it is covered and very round. Place the completed ball on a plate that will fit in your freezer. Keep dipping and rolling until the mixture is gone, then place the balls back into the freezer for a while. In fact, I leave them in the freezer and take them out a little while before serving. You will want them a little firm but not frozen.

Now, I am aware that the balls look a little strange, but OH MY, once your guest bites into one, he/she will be hooked.

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