The Guenthart Shop 30 pcs Hollow chocolate balls, 3D, dark chocolate
Similar to the English game of bowls or the Italian bocce, the goal of the game is to get as many balls as possible next to a marker to score points. Trace a circle on the ground. The 1st player stands in the circle and throws the tiny wooden ball called the cochonnet. The 1st player then throws the first boule as close as possible to the.
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Preparation. Melt the milk chocolate in the microwave in 20-second intervals, stirring until smooth. Open the fillable ornament and coat the inside with a lightly oiled paper towel. Pour the melted chocolate into one of the halves. Close the ornament, rotating the ball so that the chocolate evenly coats the entire surface.
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Set the tray of coconut balls into the refrigerator for 30 minutes to an hour. Melt the Chocolate: Place chocolate in a medium bowl and add vegetable (or coconut) oil. Melt in microwave in 30-second increments, stirring every 30 seconds. Mine took a minute and a half to melt. Stir well to remove all lumps.
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In a double-boiler, simmer about an inch of water in the lower half. In the top half add the chocolate chips. Over low heat, slowly stir the chocolate chips until they are melted and smooth. Once the chocolate is smooth and melted, transfer it into a pastry bag with a tiny tip or a Ziploc bag.
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Pour the chocolate mixture over the broken biscuits and mix well. Let the mixture cool to room temperature. Then, cover the bowl with plastic wrap and put it in the fridge for 2-4 hours. Roll balls the size of ping-pong (more or less) with wet hands. Then, roll each ball in sprinkles. Place in a container and keep in the fridge.
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Chocolate Circle
Instructions. Mix together the peanut butter, butter, powdered sugar, vanilla and salt. The mixture might be a little crumbly to start, but a few kneads should bring it together. 16 oz jar creamy peanut butter, ½ cup butter, 3½ cups powdered sugar, 1 teaspoon vanilla extract, 1 pinch salt. Roll mixture into balls.
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Preparation. In a bowl, mix almond flour, almond butter, and vanilla extract. Create round balls using your hands. Place onto a baking sheet and chill for 20 minutes or until solid. In a microwave-safe bowl, melt the chocolate in 30-second intervals. Individually coat eat ball in the chocolate and place back onto the baking sheet.
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Place the ginger snaps and p ecans in the base of a food processor and pulse until finely chopped. See photo above for reference. Place in a large bowl and add in the melted butter, cocoa powder, syrup, and bourbon. I usually start with 3 tablespoons and then add in another tablespoon if needed/desired.
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Add the vanilla and salt and mix well. Add the coconut and pecans and mix until just combined. Cover and refrigerate for at least one hour to allow the mixture to firm up. . Use a 1 tablespoon scoop to portion the mixture out and roll it into balls. Place on a large rimmed baking sheet lined with wax paper.
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