Best Raspberry Balls Recipes

RASPBERRY FUDGE BALLS

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Cool slightly. , In a small bowl, beat the cream cheese and melted chocolate until smooth and blended. Stir in the wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1-in. balls; roll in almonds. Store in an airtight container in the refrigerator.

CHAMPAGNE MELON SOUP WITH RASPBERRY ICE BALLS

Steps:

• In a blender, combine raspberries with 4 tablespoons water. Purée until smooth. Line a strainer with cheesecloth, and set over a bowl. Pour in purée, and twist cloth to squeeze out purée. Stir in 4 teaspoons of sugar, or to taste. Spoon mixture into an ice cube tray that makes round balls or another decorative shape. Freeze until firm.
• Cut honeydew melon in half, and remove seeds. Using a melon baller, remove flesh from melon to within 3/4 inch of peel. Set aside melon balls. Using a large spoon, scrape out and reserve remaining flesh. Discard peels.
• Cut cantaloupe in half, using a straight cut or saw toothed design. Remove seeds. Using a melon baller, remove flesh to within 1/4 inch of peel; reserve any extra flesh. Cut off bottoms of cantaloupes, so they stand securely. In a large bowl, mix honeydew and cantaloupe melon balls with lemon juice. Place an equal amount of melon balls in each melon half, and refrigerate.
• In a blender, purée any honeydew or cantaloupe flesh that has not been shaped into balls. Press through a fine strainer, and add 2 teaspoons of sugar. Refrigerate if desired.
• To serve, spoon 2 tablespoons of melon purée over melon balls in each cantaloupe half. Allow to sit at room temperature for 30 minutes. Meanwhile, cut mint leaves into very thin strips, and dust lightly with sugar. Arrange 4 raspberry balls in each melon half, and sprinkle with mint. Set each melon half in soup bowl. At the table, pour Champagne directly into cantaloupe halves, and allow to fizz out and over cantaloupes.

RASPBERRY FUDGE BALLS

Steps:

• In a microwave or heavy saucepan,melt chocolate chips,stir until smooth.
• Cool slightly.
• In a mixing bowl beat the cream cheese and melted chocolate until smooth.
• Stir in the wafer crumbs and jam.
• Referigerate for 4 hours or until firm.
• Shape into 1 inch balls,roll in almonds.
• Store in airtight container in the refrigerator.

CHOCOLATE-RASPBERRY COOKIE BALLS

Steps:

• Mix first 4 ingredients until blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.
• Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.

RASPBERRY FUDGE BALLS

Steps:

• 1. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
• 2. In a small bowl, beat cream cheese and melted chocolate until smooth and blended. Stir in wafer crumbs and jam. Refrigerate for 4 hours or until firm. Shape into 1 - in. balls; roll in almonds. Store in airtight container in the refrigerator.

RASPBERRY COCONUT BALLS

Steps:

• Mix wafer crumbs and 1-1/3 cups coconut. Stir in milk and extracts. In a shallow bowl, combine sugar and remaining coconut. Shape dough into 1-in. balls; roll in coconut mixture. Refrigerate in airtight containers.

NORMA'S RASPBERRY FUDGE BALLS

Steps:

• 1. Melt the chocolate pieces either in the microwave in a bowl for 30 seconds at a time; take out and stir after each heating until melted or in a double boiler pan. Stiring often until melted.
• 2. In a mixing bowl combine cream cheese and chocolate, mixing until well blended.
• 3. Stir in crumbs and preserves and mix well.
• 4. Cover bowl with plastic wrap and place in refrigerater to chill for several hours or overnight.
• 5. Remove from refrigerater and shape into one inch balls.
• 6. Roll each ball in either the almonds, walnuts, cocoa powder or powdered sugar. A variety of coatings make a pretty presentation.

CHOCOLATE RASPBERRY CAKE BALLS

Steps:

• 1. Prepare cake mix as instructed on box. Cool.
• 2. When cooled, crumble cake into a bowl, and mix in just enough frosting so the mixture binds and is easily rolled by hand into balls (I usually use half the container of frosting).
• 3. Add Raspberry liquor into frosting, stir well. Also add raspberry jam to your liking.
• 4. Roll into bite-sized balls, and freeze for an hour or two -or overnight (optional, but highly recommended, as it helps them hold shape when dipping, especially when using toothpicks. I'd say don't use a toothpick if you skip the freezer step.)
• 5. Lay cake balls across parchment paper.
• 6. In a microwaveable bowl, melt the candy bark as directed on package
• 7. Using a toothpick (cleaner results) or two forks, dip (or roll) balls in melted chocolate.
• 8. If frozen, work quickly to decorate right after dipping or coating will harden. If not frozen, they will not harden immediately and you can dip them all before decorating.
• 9. Once all coated, allow to harden. You may now package them however you like, such as: in goodie bags, in mini cupcake wrappers, etc!
• 10. If making cake pops, place each ball on stick and then freeze so they would be easier to handle when dipping into chocolate.

RASPBERRY BALLS

Steps:

• 1. 1.Mix first 4 ingredients. 2.Roll into small balls. 3.roll to coat in the small package of jello. 4.refrigerate in an air-tight container. 5.Enjoy! Tip... wet hands for rolling to help control the sticking

WHITE CHOCOLATE-RASPBERRY COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and 6 Tbsp. raspberries until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining raspberries. Refrigerate 15 minutes or until chocolate is firm. Reserve sprinkles for another use.

OREO-RASPBERRY COOKIE BALLS

Steps:

• MIX first 4 ingredients until well blended.
• SHAPE into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until well blended.
• DIP balls in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.