Best Chocolate Covered Orange Balls Recipes

CHOCOLATE ORANGE BALLS

Steps:

• In a food processor, combine the vanilla wafers, 2 cups of the confectioner's sugar, cocoa powder, orange juice concentrate, and corn syrup.
• Process until the cookies are ground to crumbs and mixture is evenly blended.
• Add the pecan pieces and pulse process until the nuts are finely chopped.
• Transfer the mixture to a bowl and form into 1" balls.
• Roll balls in 1/4 cup confectioner's sugar** to coat.
• Store in an airtight container in refrigerator for up to 1 month.
• **We always rolled our balls in regular granulated sugar. If we made them at Christmas time, we dyed some of the sugar green and some of the sugar red and rolled 1/2 the balls in the green sugar and 1/2 the balls in the red sugar.

ORANGE CHOCOLATE MELTAWAYS

Steps:

• Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.

CHOCOLATE-DIPPED ORANGE COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, beat butter, cream cheese, sugar and salt until blended. Beat in orange zest and vanilla. Gradually beat in flour. Stir in almonds., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in sugar., Bake until firm, 20-25 minutes. Remove from pans to wire racks to cool completely. , For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with almonds. Place on waxed paper; let stand until set.

ORANGE COCONUT BALLS

Steps:

• In a large bowl, combine the first 5 ingredients. Roll into 1-in. balls, then roll in confectioners' sugar. Store in the refrigerator. Roll in additional confectioners' sugar before serving.

CHOCOLATE COVERED CANDIED ORANGE PEEL

Steps:

• With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use.
• Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain, then repeat process twice, draining well each time. Cool for 5 minutes.
• Carefully scrape off excess pulp from peel. Cut the peel into 1/4 inch strips.
• In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until all syrup is absorbed and peel is transparent, about 30-35 minutes.
• Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry.
• Melt the chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Dip the other half in sugar if desired.
• Cool on racks that have been coated with nonstick cooking spray.
• Store in a covered container in the refrigerator. Yield: about 3 cups.