Best Chocolate Cream Balls Recipes

CRISPY MACADAMIA NUT FRIED ICE-CREAM BALLS WITH CHOCOLATE MACADAMIA NUT SAUCE

Steps:

• Line a shallow baking pan with wax paper and put pan in freezer 5 minutes. With a 1-ounce ice cream scoop (1 1/2 inches in diameter) scoop out 12 ice-cream balls and transfer to pan. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
• Preheat oven to 350° F.
• While ice cream is hardening, in a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop nuts and transfer to a shallow bowl.
• Roll balls in nuts, pressing lightly, until well coated. Freeze balls, covered, until very hard, at least 1 hours and up to 8.
• In a bowl lightly beat eggs and in another bowl crumble cornflakes. Dip balls in egg, letting excess drip off, and roll in cornflakes to coat. Freeze balls, covered, at least 1 hours and up to 8. Reserve remaining egg and corn flakes, chilling egg.
• Repeat dipping and coating procedure with reserved egg and cornflakes. Freeze balls, covered, until very hard, at least 3 hours and up to 8.
• In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 375° F. Working in batches of 2 or 3, fry balls, turning them, about 20 seconds, or until golden and crisp. With a slotted spoon transfer balls to paper towels to drain. Make sure oil returns to 375° F between batches.
• Dust ice-cream balls with confectioners' sugar and serve immediately with sauce.

WHITE CHOCOLATE OREO CREAM CHEESE BALLS

Steps:

• Crush the Oreos with the blender until powder like.
• Then hand blend the Oreo Powder and Cream Cheese.
• Roll the Oreo and cream cheese into balls and set them on a plate and chill until solid.
• Melt White Chocolate Chips in Double Broiler then dip Oreo Balls in White Chocolate then let set.

WHITE CHOCOLATE COVERED ICE CREAM CRUNCH BALLS!

Steps:

• Form ice cream into a ball then roll into crushed flakes.
• Place in freezer while making sauce.
• Melt chips in microwave with shortening in 30 second intervals, stirring in between until melted.
• Mix in corn syrup then pour over ice cream balls.
• Place back into freezer until coating is set, should only take a minute or two.

CHOCOLATE COVERED ICE-CREAM BALLS

Steps:

• Sprinkle gelatine over water in a small bowl.
• Place bowl over a container of hot water until the gelatine is dissolved, then cool.
• Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined.
• Pour ice-cream mixture into a container and freeze for several hours or overnight until firm.
• Before making these ball put an oven tray into freezer to become very cold.
• Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball.
• Place tray with balls, back into the freezer and freeze until firm.
• Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer.
• Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt.
• Remove from heat and allow to cool slightly.
• Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well.
• Put chocolate covered balls on to a cold tray and return to freezer until firm.

CHOCOLATE CREAM BALLS

Steps:

• 1. Melt chocolate over hot not boiling water (double boiler pan). Cool.
• 2. Whip 1/2 cup whipping cream and fold into chocolate.
• 3. Chill until firm enough to shape.
• 4. Form in 1 inch balls. Roll in finely chopped nuts OR crushed crisp rice cereal. Store in refrigerator.