Time 15m Yield 30 pieces Number Of Ingredients 6 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.
Time 45m Yield 48-60 serving(s) Number Of Ingredients 6 Steps:
In a food processor, combine the vanilla wafers, 2 cups of the confectioner’s sugar, cocoa powder, orange juice concentrate, and corn syrup. Process until the cookies are ground to crumbs and mixture is evenly blended. Add the pecan pieces and pulse process until the nuts are finely chopped. Transfer the mixture to a bowl and form into 1" balls. Roll balls in 1/4 cup confectioner’s sugar** to coat. Store in an airtight container in refrigerator for up to 1 month. **We always rolled our balls in regular granulated sugar. If we made them at Christmas time, we dyed some of the sugar green and some of the sugar red and rolled 1/2 the balls in the green sugar and 1/2 the balls in the red sugar.
Time 20m Yield 4-1/2 dozen. Number Of Ingredients 6 Steps:
In a large bowl, combine the first 5 ingredients. Roll into 1-in. balls, then roll in confectioners’ sugar. Store in the refrigerator. Roll in additional confectioners’ sugar before serving.
Yield 18 Number Of Ingredients 6 Steps:
In a large bowl, combine the confectioners sugar, vanilla wafers, walnuts, butter and orange juice. Mix well and shape into 1 inch round balls; allow to dry for 1 hour. Place chocolate chips in top of double boiler. Stir frequently over medium heat until melted. Dip balls into melted chocolate and place in decorative paper cups.
Time 20m Yield 3 dozen Number Of Ingredients 7 Steps:
Combine cookie crumbs and 1 cup confectioners’ sugar. blend in butter. Stir in orange juice concentrate and add vanilla and nuts. Shape mixture into balls about the size of walnuts. Shake in food storage bag with sifted confectioners’ sugar or coconut. Arrange orange balls in single layer on waxed paper-lined cookie sheet and store uncovered overnight in refrigerator for best flavor.
Yield 18 Number Of Ingredients 6 Steps:
In a large bowl, combine the confectioners sugar, vanilla wafers, walnuts, butter and orange juice. Mix well and shape into 1 inch round balls; allow to dry for 1 hour. Place chocolate chips in top of double boiler. Stir frequently over medium heat until melted. Dip balls into melted chocolate and place in decorative paper cups.
Time 30m Yield 6 dozen. Number Of Ingredients 9 Steps:
Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.
Time 1h Yield about 6 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 325°. In a large bowl, beat butter, cream cheese, sugar and salt until blended. Beat in orange zest and vanilla. Gradually beat in flour. Stir in almonds., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in sugar., Bake until firm, 20-25 minutes. Remove from pans to wire racks to cool completely. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with almonds. Place on waxed paper; let stand until set.
Time 35m Yield 30 balls Number Of Ingredients 6 Steps:
Sprinkle gelatine over water in a small bowl. Place bowl over a container of hot water until the gelatine is dissolved, then cool. Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined. Pour ice-cream mixture into a container and freeze for several hours or overnight until firm. Before making these ball put an oven tray into freezer to become very cold. Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball. Place tray with balls, back into the freezer and freeze until firm. Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer. Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt. Remove from heat and allow to cool slightly. Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well. Put chocolate covered balls on to a cold tray and return to freezer until firm.
Yield 18 Number Of Ingredients 6 Steps:
In a large bowl, combine the confectioners sugar, vanilla wafers, walnuts, butter and orange juice. Mix well and shape into 1 inch round balls; allow to dry for 1 hour. Place chocolate chips in top of double boiler. Stir frequently over medium heat until melted. Dip balls into melted chocolate and place in decorative paper cups.
More about “chocolate covered orange balls recipes”
Yield 18 Number Of Ingredients 6 Steps:
In a large bowl, combine the confectioners sugar, vanilla wafers, walnuts, butter and orange juice. Mix well and shape into 1 inch round balls; allow to dry for 1 hour. Place chocolate chips in top of double boiler. Stir frequently over medium heat until melted. Dip balls into melted chocolate and place in decorative paper cups.
