Number Of Ingredients 12 Steps:
In a large bowl or stand mixer, add the brown sugar and butter and cream until light and fluffy. Add the egg, milk and vanilla. Mix until combined. In a medium sized bowl add the flour, cocoa, baking soda, baking powder, and salt. Slowly add the mixture to the creamed mixture until incorporated. Add walnuts to a food processor and pulse until finely ground. Add the walnuts to the dough and stir until incorporated. Cover the dough and chill overnight. Preheat oven to 350 degrees. Shape the dough into 1 inch balls and place on ungreased cookie sheets. Bake for 8-9 minutes or until the tops start to crack. Let cool completely on wire racks. Roll in the powdered sugar.
Time 45m Yield about 4 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners’ sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners’ sugar.
Time 2h20m Yield 6 to 8 servings Number Of Ingredients 5 Steps:
Melt the chocolate in a bowl over hot water. Beat the egg whites until very stiff. Add the caster sugar and whisk again until stiff and the sugar is dissolved. Bring the milk to a simmering point in a wide flat pan. Shape the egg white mass into a round flat cake and poach this gently in the simmering milk for a few minutes, turn it carefully with a fish slicer or long spatula and poach the other side. Leave to drain on kitchen paper or a clean cloth. Beat the egg yolks and half the sugar into the melted chocolate and pour the slightly cooled milk over the mixture. Place over hot (not boiling) water in a double boiler. Cook stirring constantly until the mixture thickens to the consistency of thin cream. Pour into a glass bowl and place the egg whites on top. Chill. Ten minutes before serving, caramelize the remaining sugar in a heavy saucepan and pour over the egg whites.
Time 1h20m Yield about 3 dozen cookies Number Of Ingredients 8 Steps:
Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment. Finely chop 1/2 cup of the walnuts and set aside. Process the remaining 3/4 cup walnuts with 1/2 cup of the sugar in a food processor until very finely ground, about 1 minute. Add the butter and vanilla and process until smooth, 30 seconds to 1 minute. Add the flour, cocoa powder and salt and process until most of the dough forms a ball and is completely combined. Scrape the dough into a bowl with a rubber spatula and fold in the chocolate chips and reserved chopped walnuts. Roll mounded teaspoons of the dough into 1-inch balls and space evenly apart on the prepared baking sheet. Bake the cookies, rotating the baking sheet halfway through, until cracked on top and mostly firm but still slightly springy when pressed, about 18 minutes (they will firm up out of the oven). Cool the cookies on the baking sheet for 5 minutes; you want them to be slightly warm for the first tossing in sugar. Meanwhile, put the remaining 3/4 cup sugar in a shallow bowl or pie plate. Toss the warm cookies very gently in the sugar until evenly coated. Transfer the cookies to a wire rack to cool completely, about 30 minutes, then toss again in the sugar so they are very white. The cookies will keep in a little bit of extra sugar in an airtight container for up to 1 week.
Time 20m Yield about 3 dozen. Number Of Ingredients 7 Steps:
Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.
Time 30m Yield 25 Number Of Ingredients 4 Steps:
Combine the graham cracker crumbs and melted butter in a mixing bowl. Mix until evenly moistened. Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir the melted chocolate into the graham cracker mixture, you may need to use your hands to make sure it is evenly combined. Shape into 1 inch balls and roll them in the coconut. Store in an airtight container.
Time 12m Yield 60 cookies, 20-30 serving(s) Number Of Ingredients 7 Steps:
Beat butter, sugar, and vanilla until light and fluffy. Add sifted flour and pecans; blend well. Chill dough while unwrapping kisses. Shape dough around each kiss to form a ball; about 1 teaspoon. Make sure the kiss is completely covered. Place on an ungreased cookie sheet. They dont spread, but make sure there is space between them. Bake at 375°F four about 12 minutes until set but not brown. Cool slightly on cookie sheet then transfer to a rack to cool completely. Be careful, they are very delicate when they first come out. Sprinkle with powdered sugar to complete the “snowball” effect. Store in an airtight container.
Yield Makes 10 to 12 servings Number Of Ingredients 8 Steps:
Preheat oven to 350°. Line 10-cup ovenproof glass bowl or 10-cup metal bowl smoothly with foil. Spray foil with nonstick spray. Combine dark rum and instant coffee in small bowl or ramekin; stir to dissolve coffee. Combine chocolate chips and butter in large bowl. Set bowl over saucepan of simmering water. Stir until chocolate and butter are melted and smooth. Remove bowl from over water. Using electric mixer, beat in sugar, then coffee mixture. Beat until mixture cools to lukewarm, about 3 minutes. Beat in eggs 1 at a time. Transfer batter to foil-lined bowl. Bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 1 hour 5 minutes. Cool cake in bowl on rack 15 minutes (center of cake will fall). Press edge of cake firmly to level with center of cake. Refrigerate cake uncovered until cold, at least 6 hours and up to 2 days. Invert bowl with cake onto platter, allowing cake to fall onto platter. Lift off bowl; peel off foil. Beat cream in large bowl until peaks form. Spread whipped cream all over cake, mounding cream in center. Cut into wedges and serve, or refrigerate up to 6 hours.
More about “chocolate snowball treats recipes”
Time 1h6m Yield 22-26 serving(s) Number Of Ingredients 4 Steps:
Microwave chocolate in a large microwavable bowl on medium 2 minutes or until chocolate is almost melted, stirring after 1 minute Stir until chocolate is completely melted. Stir in peanut butter until smooth. Cool to room temperature. Gently stir in the Cool Whip. Chill for 1 hour. Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1in balls. Roll balls in icing sugar. Keep stored in refrigerator. *Variation: Prepare as directed, but roll in finely chopped pecans, coconut, grated chocolate, etc.
