Seeing as how TGIAC was in the Christmas spirit we decided to emulate an SNL classic and bring out our very own Christmas Balls! They’re not quite as good as those Schweddy Balls, but boy do they give them a run for their money! Anywho enjoy these delicious sweet and salty treats and be sure to share… or don’t… scrooge!
TGIAC Chocolate Christmas Balls
Ingredients (makes approx. 22 chocolate balls)
- 1 cup finely chopped semi-sweet chocolate;
- 1 cup finely chopped milk chocolate;
- 1 cup butterscotch chips;
- 1 1/2 cups unsalted dry-roasted peanuts;
- 1 1/2 cups crushed pretzels.
- Heat a double boiler over medium heat;
- Add the semi-sweet chocolate, milk chocolate and butterscotch chips to the top pan;
- Stir until everything is melted;
- Remove it from the heat and fold in the peanuts and pretzels;
- Let the mixture cool slightly at room temperature;
- Line a baking sheet with parchment paper and scoop on heaping tablespoons of the chocolate mixture;
- Refrigerate for 5 minutes;
- Remove it from the fridge and with your fingers, gently compact the ingredients to form balls;
- Cover and refrigerate until you’re ready to serve them.
- We did a bain-marie instead of using a double boiler.
- We used salty dry-roasted peanuts, did not have any at the supermarket.
- We put the chocolate in the freezer for 2 minutes, just not to have our hands too chocolaty while forming the chocolate balls.
- This recipe is from Nadia G’s Bitchin’ Kitchen: Cookin’ for Trouble
How do you catch a squirrel?
Climb up a tree and act like a nut!
Mmmmm chocolaty butterscotchy goodness!
This folks is a bain marie!
Time to melt the chocolaty butterscotchy goodness!
Mmmmmm liquid chocolaty butterscotchy goodness!
Just about ready to add the nuts!
It’s become quite the nut house!
Someone’s always gonna bring pretzels!
Here chocolate chocolate chocolate!
That’s a chocolaty meat-a-ball!
Serve and enjoy! Merry Christmas everyone!
Have you tried out this recipe? Then we’d like to hear from you! Share your thoughts and tips by leaving us a comment! Thanks from TGIAC!