Related Searches: Chocolate Cherry Balls, Cherry Coconut Balls
... to a bowl and stir in coconut. Add milk, rum, cocoa powder and cherry, then stir until well combined. Roll 1 level tablespoonful biscuit mixture into a ball, then place on a baking tray lined with baking paper. Repeat to ...
... or until chocolate sets. Store in an airtight container in the fridge. Categories: Low salt; European; Rum ball; Quick and easy dessert; Chocolate; Cherry; Microwave; Christmas; Low ingredient; Desserts. Complexity: 2.
... and stir in coconut. Add milk, rum and cinnamon, then stir until well combined. Roll 1 level tablespoonful biscuit mixture into a ball, then place on a baking tray lined with baking paper. Repeat to make a total of 30 ...
... to a bowl and stir in coconut. Add milk and rum, then stir until well combined. Roll 1 level tablespoonful biscuit mixture into a ball, then place on a baking tray lined with baking paper. Repeat to make a total of 30 ...
... and stir well to combine until the mix holds together, adding more if necessary. Roll into walnut-sized balls. Press a cherry into the centre of each and re-roll. Place onto prepared tray and freeze for 30 minutes. Melt ...
... . Place on a tray lined with baking paper. Chill for 20 minutes. Shape 1 tbs date mixture into a ball around each cherry. Chill until firm. Coat with extra cocoa to serve. Categories: Quick and easy dessert; Chocolate ...
... , 30 g coconut oil. Method: Combine cocoa, coconut, sultanas, glace cherries, walnuts, plain biscuits, condensed milk & sherry. Mix well. Roll into small balls. Melt chocolate & copha or coconut oil over hot water on top ...
... or until syrup reaches 120°C on a sugar thermometer. Pour sugar syrup into the large bowl of a mixer. Add cherry mixture and stir until gelatine has dissolved. Allow to cool for 10 minutes. Beat on high for 10 minutes or ...
... , 150 g unsalted butter melted, 300 ml thickened cream, 0.25 cup icing sugar mixture, 125 g raspberries, 150 g cherries, 1 kg cream cheese softened, 0.75 cup caster sugar, 0.33 cup Woolworths sour cream, 1 lemon zested ...
... Chill for 30 minutes or until firm. To make 6 dark chocolate & pistachio truffles, use 2 forks to hold a ball, then dip it in dark chocolate to coat before allowing any excess to dip off. Place on baking paper. Sprinkle ...
... cocoa, coconut and condensed milk with the biscuits. Combine all ingredients until mixed. Begin to roll into balls and break each ball apart and add a small drop of caramel sauce in the middle before rolling back into a ...
... . Use two teaspoons to shape roughly walnut-sized balls of ganache, and place them on the baking sheet ... it to slide off the tool. Repeat the process with each ball of ganache. Return the truffles to the fridge for up to ...
... icing sugar. Knead fondant until smooth. Divide fondant into 2 equal portions. Roll each portion into a ball. Cut each ball in half, then reshape the rounded side if needed (keeping the cut side flat to form the base ...
... with a metal spoon for 1 minute or until chocolate has melted and is smooth. Line a tray with baking paper. Rest balls, one at a time, on a fork and dip in chocolate mixture to coat. Gently tap fork on bowl edge to allow ...
... until firm. Line a baking tray with baking paper. Place coconut in a bowl. Using clean hands, roll 2 tbs cake crumb mixture into a ball, then coat with coconut. Place on prepared tray. Roll 1 tbs mixture into a smaller ...
... Mix the marzipan and food coloring in a bowl until combined. For each orange, roll 25g of the mixture into a ball. Roll the ball over the course, star-shaped side of a box grater. Push a clove into the top. Use the blunt ...
... in a bowl, and put on the gloves. Working quickly, spoon a little chocolate into your palm. Pick up a ball with your other hand and move it in the chocolate until fully coated. Place the truffle gently in the cocoa to ...
... . Cover and refrigerate for 20 minutes or until firm. Use clean hands to roll tablespoons of mixture into balls, then toss in finely crushed pistachios to coat. Melt chocolate in microwave in 20 second intervals or until ...
... and refrigerate for 20 minutes or until mixture is firm. Use clean hands to roll tablespoons of mixture into balls and toss in remaining coconut. Store in an airtight container in the fridge. Categories: European; Rum ...
... a bowl, cover and refrigerate for one hour or until firm. Use clean hands to roll tablespoons of mixture into balls and roll in chopped walnuts to coat. Store in an airtight container in the fridge. Categories: Quick and ...
... for 1 hour or until cold and firm. Using damp hands, roll level tablespoons of mixture into balls. Toss rum balls in your choice of extra coconut, extra cocoa or chocolate sprinkles. Refrigerate in an airtight container ...
... for 1 minute; stir. Repeat process in 30 second intervals until melted and smooth. Using two forks; dip balls into melted choc mixture. Place on trays lined with baking paper. Set aside for 1 minute, then sprinkle with ...
... by pressing the roof firmly on top of the base. Then using melted chocolate decorate with FLAKE (chimney) CHERRY RIPE (door) and the end of the Sour Squirm (door knob) to create the finishing touches. Melt marshmallows ...
... into a flat container (a plastic takeaway container is ideal) and refrigerate for 1 hour. Scoop into small balls and place onto a lined tray. Return to refrigerator to firm. Melt white baking chocolate in a microwave ...
... has dissolved. Increase heat to medium and boil gently for about 10 minutes or until mixture reaches soft ball stage and temperature reaches 230°C on a sugar thermometer. Remove from heat and immediately stir in essence ...
... to medium heat. Cook, stirring, for 15 minutes or until balls are golden brown. Remove balls with a slotted spoon and drain on a paper towel-lined. Add balls to hot syrup. Cover and stand for 4 hours. Serve. Categories ...
... 1/2 teaspoon on a cold plate and wait until safe to touch. Mixture is ready if you can roll it into a ball. Place mixture in the centre of a silicone mat (see Tips). Knead it to smoothen out the texture by rolling and ...
... bowl with the dry ingredients & mix until all combined. Roll mixture into balls and toss in the extra coconut. Ensure ball is coated evenly with coconut. Place balls on a tray and put in the fridge to firm up. Once firm ...
... to roll. Place cocoa in a small bowl. Using your hands, roll 2 tsp of the chocolate mixture into a ball, roll in the cocoa to coat and place on a baking tray lined with baking paper. Repeat with remaining mixture. Place ...
... 2 cups coconut in a large bowl and stir to combine. Roll level tablespoonfuls mixture into balls to make a total of 30 balls. Arrange on a large baking paper-lined baking tray, then freeze for 15 minutes. Melt chocolate ...
... cocoa in a shallow dish. Line a tray with baking paper. Roll 1 level tbs chocolate mixture into a ball. Transfer to cocoa and roll to coat. Transfer to tray. Repeat with remaining chocolate mixture and cocoa. Refrigerate ...
... Melt the rest of the white chocolate in a large bowl in the microwave in 30 second bursts. Drop each ball in and coat with chocolate using a fork. Place back on the baking tray and sprinkle liberally with coconut. Repeat ...
... 30 minutes or until firm. Using 2 tsp quantities at a time, shape chocolate mixture into balls. Roll ball in crushed candy canes to lightly coat. Chill until required. Categories: English; Desserts; Truffle. Complexity ...
... microwave on high for 1 minute, stirring occasionally, or until melted and smooth. Using 2 forks to hold the balls, dip balls in melted chocolate to coat. Allow any excess to drain off. Place on the lined tray. Mix sugar ...
... on high for 1 minute, stirring occasionally, or until melted and smooth. Using 2 fork to hold the balls, dip balls in melted chocolate to coat. Allow any excess to drain off. Place on the lined tray. Sprinkle truffles ...
... . Melt the dark chocolate in 30 second bursts in the microwave. Roll the mix into balls with your hands. Dip each ball in chocolate, sprinkle with chopped pistachios, leave to cool and serve. Categories: Chocolate; Halal ...
... and smooth. Stir in rice bubbles. Using damp hands, roll mixture into 12 balls, then mould rice bubble mixture around each ball. Place on prepared tray. Allow to set. Serve. Categories: Australian; Desserts; Mud cake ...
... combine into a soft dough. Using damp hands, roll mixture into 8 balls. Flatten balls slightly, top with a cookie, then reshape into a ball. Place on prepared tray. Drizzle truffles with melted chocolate, then top with ...
... colour. Fill a glass with ice cold water and drop a little bit of the mixture in. If it forms a soft, smooth ball and doesn't stick then it is ready. If not, heat for a little longer. Turn off the heat and quickly tip in ...
... . Fill a glass with ice cold water and drop a little bit of the mixture in. If it forms a soft, smooth ball and doesn't stick then it is ready. Using a wooden spoon, vigorously beat the fudge until it is no longer shiny ...
... the filling. Mix all the ingredients for the filling and form into balls the size of a hazelnut. Form the pastry into balls the size of a walnut. Press a ball of filling into each one, close the pastry around it, then ...
... 2 hours. Melt the dark chocolate in a microwave for a few seconds or use a bain marie method. Dip the balls into the white chocolate fully and allow to set to the side. With the 10g of leftover dried raspberries, crush ...
... the allspice with the cocoa and caster sugar. Take the mix from the fridge and roll into about 10 balls. Dip the balls into the white chocolate fully and allow to set to the side. After 2 minutes of the chocolate setting ...
... 2 hours. Melt the white chocolate in a microwave for a few seconds or use a bain marie method. Dip the balls into the white chocolate fully and allow to set to the side. After 2 minutes of the chocolate setting, sprinkle ...
... chocolate coated biscuits of choice until they resemble fine crumbs. Mix in cream cheese. Roll into small balls and freeze. Melt chocolate in the microwave in 30 sec bursts. Take cheesecake bites out of freezer once ...
... In a blender or using a rolling pin, crush biscuits. Add cream cheese and mix thoroughly. Roll into tablespoon size balls and refrigerate. I left in fridge for about half an hour. Melt chocolate. This can be done in the ...
... in a seperate bowl and remove from mix from the fridge. Roll your chocolate into about 10 balls and cover fully with the rest of the coconut before serving. Categories: Australian; Chocolate; Desserts; Seafood free ...
... dark - or a mix) in a heatproof bowl over a saucepan of simmering water and stir until smooth. Hold cherries by the stem and dip into the melted chocolate (about halfway). Let any excess chocolate drip back into the bowl ...
... the water doesn't touch the bottom of the bowl. Stir with a metal spoon until melted and smooth. Holding cherries by the stalk, dip into warm chocolate and let excess drip off. Place onto tray and refrigerate until set ...
... -safe bowl and melt gradually, checking and stirring every 30 seconds until smooth. Using two forks, dip the balls into the chocolate, allowing excess chocolate to run away. Once all are coated, refrigerate to cool. Melt ...
... baking paper. Remove cookie dough from fridge. Use clean hands to roll 11/2 tablespoons of mixture into balls. Place balls on prepared tray at least 3cm apart. Bake for 12 minutes or until lightly golden brown around the ...
... roll. Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and macadamia mixture, remaining macadamias or coconut. Store in the refrigerator ...
... . Lightly grease your hands with a little softened butter and roll the mixture into walnut-sized balls. Roll the balls in chocolate sprinkles until completely covered, then serve. Store, covered in the fridge, for up to ...
... your hands with margarine or butter and roll 1 tsp mixture at a time to make 30 balls. Dip balls in sprinkles. Serve. Categories: Brazilian; Chocolate treat; Chocolate; Apr 2023; Low ingredient; Desserts. Complexity: 1 ...
... until thick and firm enough to shape. Line a tray with baking paper. Roll heaped teaspoonfuls of mixture into balls, coat with sprinkles and place on tray. Chill for 30 minutes or until firm. Serve. Categories: Quick and ...
... into cake crumbs until combined. Line a baking tray with baking paper. Roll level tablespoonfuls of cake mixture into balls to make a total of 24 truffles. Place on tray and freeze for 15 minutes or until just firm ...
... chcolate sprinkles in a bowl. Remove from the mix from the fridge, roll into about 10 balls and cover all fully with sprinkles. Categories: Brazilian; Chocolate treat; Chocolate; Low ingredient; Desserts. Complexity: 3 ...
... Turn out onto a lightly floured surface and knead briefly until smooth. Divide into 12 even pieces and roll into balls. Flatten with your fingertips, then press each into a muffin hole to cover base and side. To make the ...
... as you beat until you have a smooth, soft and pliable dough. Using your hands, roll the mixture into 20 small balls, place on a lined baking sheet and flatten with the bottom of a glass. Place the chopped chocolate in a ...
... . Using hands, break up cake and combine into a soft dough. Using damp hands, roll mixture into 12 balls. Place chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stirring occasionally, until melted and ...
... in half, 12 candy eyes, 6 Jaffas. Method: Line a baking tray with baking paper. Scoop ice-cream into 6 large balls. Place on the tray. Freeze for 20 minutes to firm. Place ice-cream in cones. Press in pretzels for ears ...
... . Pour into a flat container (a plastic takeaway container is ideal) and refrigerate. Scoop into small balls and roll gently in the crushed candy canes. Categories: Australian; Desserts; Truffle; Christmas. Complexity: 2 ...
... and refrigerate for 30 minutes or until firm. Working with 1 tbs mixture at a time, roll milk mixture into 30 balls. Line 2 baking trays with baking paper. Place coconut in a resealable food storage bag, then add a very ...
... , 300 ml thickened cream, 500 g cream cheese, 1 tbs vanilla extract, 0.5 cup fresh cherries, 100 g frozen or fresh cherries, 3 tsp gelatine powder, 100 g white chocolate, 100 g matured fruit & cognac Christmas pudding ...
... raspberry juice. Method: Soak gelatine leaves in cold water for 5 minutes to soften. Place juice and 100g cherries in a saucepan over medium-high heat. Bring mixture to the boil. Remove gelatine from water and squeeze to ...
... vegetable shortening melted, 2 cups desiccated coconut, 100 g white chocolate cooking melts melted, 100 g red glacé cherries halved, 0.5 cup blanched almonds roasted, chopped, 1 cup sultanas, 3 cups puffed rice cereal, 0 ...
... 185 g white vegetable shortening melted, 2 cup coconut, 100 g white chocolate cooking melts melted, 100 g red glacé cherries halved, 0.5 cup blanched almonds roasted chopped, 1 cup sultanas, 3 cup rice bubbles, 0.75 cup ...
... , 250 g unsalted butter, 125 g unsalted butter, 500 g unsalted butter, 6 cup icing sugar mixture, 150 g cherries, pitted, green foliage, 125 g raspberries, 1 tsp vanilla bean paste, 1 free range egg, 4 free range egg ...