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Ingredients
- - 1 box baking chocolate
- - 1 small jar of crunchy peanut butter
- - 2 cups Rice Krispies
- - 1 cup icing sugar
- - waxed paper
- - Sprinkles if desired
- - My grandma uses about 1 tbsp of wax (the kind that you would use to seal canning jars) in the chocolate. It does make a difference to how shiny and pretty the balls are after. The wax is such a small amount it has never hurt us... but it would be up to you if you want to use it.
Details
Servings 24
Level of difficulty Average
Preparation time 20mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
On the top of a double broiler (or a small pot with a non-plastic bowl on the top of it), melt the chocolate, stirring well. (If using the wax, melt it along with the chocolate)
Step 2
Beat the peanut butter with the icing sugar until a little fluffier, then use a wooden spoon to stir in the Rice Krispies, and mix very well until all is coated.
Step 3
While chocolate is melting, get the balls ready:
Take a bit of mixture, enough to make about a 1" ball. Roll it well so they don't come apart when dipping, then place it on a sheet of waxed paper. When done rolling, put the balls in the freezer for 10-20 mins.
Step 4
Remove pan from heat, but keep the bowl/pot on top of the double boiler so that the chocolate stays warm and easy to dip.
Step 5
Using a small pronged fork, skewer or fork*, carefully and quickly dip the balls in the chocolate. Let the ball drip any excess chocolate off, and then plop them onto a piece of waxed paper (on a tray). To fill the hole from the utensil, use a toothpick (or your finger if the chocolate is cooled enough) to put a tiny dab of chocolate and cover it up.
Step 6
If using sprinkles (at Christmas time I like to use white ball sprinkles), sprinkle them over the chocolate while it is still wet.
Step 7
Put the balls back into the freezer until firmed up well, and then store them. They keep well in freezer during the Christmas season. They only take a few mins to defrost, but are definitely yummy while still cold and firm!
* For easier dipping, I find taking out 5-10 balls at a time from the freezer keeps them cold and less likely to fall apart when I dip them.
Variation: If you feel a little more energetic you can melt a few ounces of white chocolate (or red/green chocolate at Christmas), and then drizzle the coloured chocolate over top of the balls (I find it easiest to use a fork to "fling" zig-zags over the balls).
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Chef Tips and Tricks
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
INGREDIENTS
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
METHOD
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!
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