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Gift This! Chocolate Hazelnut Snowballs


Consider these the chocolate-hazelnut cousin of bourbon balls. The two candies have similar virtues, such as they are both made with very few ingredients and they both improve upon standing. They make a great holiday gift - and bonus - they ship well! I love sending these to my out-of-state friends because I know they'll survive the journey and taste even better after two days in transit. This 'snowball' version is covered in powdered sugar and I just love the wintry look it gives them.


Chocolate wafers are the main component of these snowballs. You can pulverize them in a food processor, or do as I do and put them in a zip top bag and pound them with a rolling pin.


The crumbs, hazelnuts and powdered sugar get mixed in one bowl, while the hazelnut liqueur, corn syrup and espresso powder are mixed in another bowl.


When the two mixtures are combined, you'll get a thick, sticky black chocolate dough.


I suggest rolling the mixture by the level tablespoonfuls between your palms for the perfect-sized bite. Intermittently spray your hands with cooking spray and you'll have an easier time shaping them into balls. The small amount corn syrup in this recipe does a good job of holding the mixture together. If you're totally against using corn syrup then you could substitute honey or molasses, but it will alter the flavor.


Roll 'em twice in powdered sugar for a snowy appearance. 


I'm excited to make another batch of these because I didn't get enough the first time around! You cannot go wrong with the chocolate-hazelnut flavor combination and the candy's contrasting textures of crunchy and fudgy makes them irresistible.

Want more giftable goodies? 
Last year's ninth day advent recipe was 


Chocolate-Hazelnut Snowballs
Yields 4 dozen

1/3 cup (80ml)hazelnut liqueur
2 tablespoons light corn syrup
1 teaspoon instant coffee granules
9 ounces (1 package) chocolate wafer cookies, finely ground
3/4 cup (150g) powdered sugar, plus extra for dusting
3/4 cup (4oz) chopped hazelnuts

Combine the liqueur, corn syrup and coffee granules in a small bowl. Stir together until the coffee granules dissolve. Combine the cookie crumbs, 3/4 cup powdered sugar and hazelnuts; stir. Pour the liqueur mixture into the crumb mixture and stir until all the crumbs are moistened. Shape into 1” balls; roll in powdered sugar and let stand for 10 minutes. Roll a second time in powdered sugar.

Store in an airtight container.



link Gift This! Chocolate Hazelnut Snowballs By Published: Chocolate-Hazelnut Snowballs Recipe



7 comments :

  1. These sound delicious, chocolate and hazelnut are the perfect combination :).

    Rachael xx.
    theteacozykitchen.blogspot.co.uk

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  2. I love your Christmas cookie month! These look so delightful!

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  3. Those look so delicious!
    Kari
    http://sweetteasweetie.com/honey-bunches-oats-almond-treats/

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  4. Chocolate hazelnut is definitely one of my favourite flavour combinations ever! These sounds wonderful. Is there anyway this recipe can be adjusted for a non-alcoholic version?

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    1. Hi Ghalia!

      Yes, absolutely! You could use hazelnut flavored syrup, the kind you use in coffee or Italian sodas. Monin is my favorite brand, but I'd say there are many good options available. You could check the coffee aisle at your grocery store or local coffee shop. Hope this helps! -h

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  5. Hi Heather -
    How well do these keep? Getting the head start on the Christmas baking :-)

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    Replies
    1. Hi Kim! These keep remarkably well. They mellow a bit (like bourbon balls) which I think improves the flavor. If they are kept airtight you could make them at least a week in advance. You may revisit the powdered sugar situation before serving them. Re-rolling might be necessesary. xo

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