Best Chocolate Orange Balls Recipes

CHOCOLATE COVERED ORANGE BALLS

Steps:

• In a large bowl, combine the confectioners sugar, vanilla wafers, walnuts, butter and orange juice. Mix well and shape into 1 inch round balls; allow to dry for 1 hour.
• Place chocolate chips in top of double boiler. Stir frequently over medium heat until melted.
• Dip balls into melted chocolate and place in decorative paper cups.

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.

CHOCOLATE ORANGE RUM BALLS

Steps:

• Mix all dry ingredients and set aside in big bowl.
• Mix corn syrup, and rum together.
• Pour wet ingredients into dry and mix well with a fork.
• Let stand for 2 hours.
• If you like your rum balls super"rummy" you can add 1/2 cup more at this point and let it sit again for 2 hours.
• You can repeat the adding rum and waiting 2 hour step till it suits your taste.
• There is a good midpoint where the mix is not too wet and not too dry.
• Rolling the 1" balls should not be a sticky (too wet) or crumbly (too dry) task.
• Roll into balls and then roll in powdered sugar to coat.
• Store in sealed container.

CHOCOLATE-FILLED ORANGE-ROSEMARY BUTTER BALLS

Steps:

• Heat oven to 400°F. In large bowl, beat butter, powdered sugar, orange peel, rosemary, salt and vanilla with electric mixer on low speed until mixed; beat on medium speed until creamy. On low speed, beat in flour and baking powder until dough forms.
• In small bowl, place decorator sugar. Shape dough into 60 (1-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press lightly with tines of fork to flatten slightly.
• Bake 6 to 8 minutes or just until edges start to brown. Remove from cookie sheets to cooling racks; cool completely.
• Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High in 15-second intervals until chips can be stirred smooth. Refrigerate until cooled and mixture starts to set, about 10 minutes.
• For each sandwich cookie, spread about 1/2 teaspoon filling on bottom of 1 cookie. Press bottom of second cookie over filling. Let stand until set.