Related Searches: White Chocolate Balls, Chocolate Cherry Balls
... in a small bowl and coconut in a separate bowl. Using a fork, dip balls in chocolate, shaking off excess, then roll in coconut to coat. Return balls to tray and refrigerate until set. Categories: Quick and easy dessert ...
... 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 up to 1 week ...
... . Chill for 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 ...
... , then toss in finely crushed pistachios to coat. Melt chocolate in microwave in 20 second intervals or until smooth. Drizzle balls with melted chocolate. Allow to set, then store in an airtight container in the fridge ...
... Chocolate Ripple, 395 g Nestle sweetened condensed milk, 1.33 cup shredded coconut, 2 tbs Buckeye Dark Rum, 290 g Nestle Bakers' Choice Milk Choc ... . Using two forks; dip balls into melted choc mixture. Place on trays lined ...
... and Cadbury milk chocolate. Ingredients: 270 g Oreo Double Stuff Choc Hazelnut Cookies, 250 ... melted and smooth. Using 2 fork to hold the balls, dip balls in melted chocolate to coat. Allow any excess to drain off. Place ...
Delicious, easy to make choc, caramel scotch finger balls; Ingredients: 60 g cocoa, 250 g scotch finger biscuits, 250 g dessicated coconut, 395 g condensed milk, 100 g dessicated coconut, 100 ml hershey caramel sauce. ...
... bowl. Using your hands, roll 2 tsp of the chocolate mixture into a ball, roll in the cocoa to coat and place on ... cachous (you may like to alternate between milk choc and white choc). Allow to stand for 15 minutes or until ...
... choc pieces and butter and set aside until the chocolate ... melts. Stir well to combine. Leave it to cool. Pour into a flat container (a plastic takeaway container is ideal) and refrigerate. Scoop into small balls ...
... : 500 ml chocolate ice-cream, 6 ice-cream cones, 6 choc-coated pretzels cut in ... half, 12 candy eyes, 6 Jaffas. Method: Line a baking tray with baking paper. Scoop ice-cream into 6 large balls ...
... : 200 g choc coated biscuits, 250 g cream cheese, 400 g melted chocolate. Method: Blitz chocolate coated biscuits of choice until they resemble fine crumbs. Mix in cream cheese. Roll into small balls and freeze ...
... microwave in 30 second bursts. 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 ...
... safe bowl on medium heat for 2 minutes. Stir in oil and mix well. Coat each ball in melted chocolate, using 2 forks for lifting. Place balls on lined baking tray, scatter over the remaining crushed Oreos and leave to set ...
... each and re-roll. Place onto prepared tray and freeze for 30 minutes. Melt chocolate melts in a small bowl. Dip each ball into the chocolate to coat, allowing excess to drain off. Decorate with sprinkles and place back ...
... smooth dough and leave to cool. 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 ...
... break up cake and combine into a soft dough. Place chocolate in a microwave-safe bowl. Microwave on high for 1 ... hands, roll mixture into 12 balls, then mould rice bubble mixture around each ball. Place on prepared tray. ...
... 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 into a powder. After 2 minutes ...
... mix to cool in the fridge for 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 ...
... bowl, add 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 ...
... 2 hours. Place the rest of the coconut 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 ...
... or until firm enough to 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 ...
... for 1 hour or until just firm. Place 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 ...
... g butter, 2 tsp bicarbonate soda, 200 g dark chocolate chopped finely, 1 tsp sea salt. Method: Place the ... 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 ...
... . 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. Meanwhile, place chocolate in a medium microwave-safe bowl. Microwave ...
... chcolate sprinkles in a bowl. Remove from the mix from the fridge, roll into about 10 balls and cover all fully with sprinkles. Categories: Chocolate; Desserts; Chocolate treat; Brazilian; Low ingredient. Complexity: 3.
... 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 large bowl and microwave in 30 second intervals until ...
... 50 g Cadbury® Caramilk® coarsely chopped, 80 g milk chocolate coarsely chopped. Method: Preheat oven to 190°C/ 170 ... of dough at a time, roll cookie dough into 24 balls. Place in muffin-pan holes, pushing down slightly to ...
... 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 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 ...
... cup coconut, stirring until well combined. Roll level tablespoonfuls of mixture into balls. Place remaining coconut in a shallow dish. Place chocolate and oil in a heatproof bowl over a saucepan of simmering water (make ...
... minutes or until firm. Use clean hands to roll tablespoons of mixture into balls and place on prepared tray. Place in freezer for five minutes. Melt chocolate in microwave in 20 second intervals or until smooth. Remove ...