Yield Makes about 4 dozen Number Of Ingredients 9 Steps:

  1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
  2. Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups.

Time 25m Yield 40 balls (approx) Number Of Ingredients 7 Steps:

Stir the chocolate over simmering water in a double boiler until melted and smooth; remove from heat. Whisk in 1/2 cup sugar and corn syrup then the Kahlua. In a small bowl mix together the chopped walnuts and crushed wafers; add in the chocolate mixture and mix well. Shape into small balls. Place powdered sugar in a shallow bowl. Roll each ball in the powdered sugar to coat. Place in an air-tight container and refrigerate overnight.

More about “no bake chocolate kahlua christmas balls recipes”

Time 30m Yield 36 balls (approximately) Number Of Ingredients 7 Steps:

Chop or crush cookies quite fine. Measure out 1 1/2 cups of crushed cookies and mix with remaining ingredients except dipping chocolate. Form into small balls, about one inch in diameter. Roll balls in remaining cookie crumbs (for best results, have the crumbs crushed very fine). OR, refrigerate balls for 1 hour and then dip in melted chocolate; return to refrigerator to set chocolate. Store in airtight container in refrigerator. NOTE: If you want to make a non-alcoholic version, just substitute Kahlua flavored syrup, which can be found in the coffee section of most supermarkets. Change the liqueur/syrup flavor to make Amaretto Balls, Irish Cream Balls, or whatever suits you.