Best Chocolate Cherry Balls Recipes

CHOCOLATE LEBKUCHEN CHERRY BALLS

Steps:

• Place gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange peel and extract in a food processor; process until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes. , Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.

CHOCOLATE COVERED CHERRY RUM BALLS

Steps:

• Bake cake according to directions using the eggs, oil and water listed above in ingredients. EXCEPT: Add the rum extract and cherry juice as well. And then mix in the cherries cut into 1/4's and 1/8's. I bake it usually 28 minutes. I check it at 20 minutes but it always takes a little longer.
• Finely crumble 1/2 of the cake in a large mixing bowl, drizzle with 2 of the shots of rum. Toss to thoroughly coat cake crumbs.
• Crumble other 1/2 of cake into the bowl. Drizzle with remaining 2 shots of rum, again toss thoroughly.
• Form balls with cake about 2" across, press moderately firm into nice round balls. Place on a plate and refrigerate till cold.
• Spray cookie sheet or cake pan generously with spray Pam.
• In a double boiler melt the chocolate chips and lard. Roll each ball in chocolate and remove with small tongs and lightly shake off excess chocolate. Don't worry about tong marks. After you put the ball in the pan use the back of a small spoon and smooth over bare spots. Sprinkle generously with chocolate sprinkles. Refrigerate balls immediately for a couple of hours. ENJOY!

CHOCOLATE CHERRY BALLS

Steps:

• In a large bowl, combine butter, powdered sugar, maraschino cherries, peanut butter, walnuts, coconut, and salt; shape into 1-inch balls.
• In the top of a double boiler over hot water, melt chocolate chips and paraffin wax.
• Insert a toothpick into each ball; dip into chocolate mixture to coat exterior.
• Place onto wax paper to set. Use another toothpick to push ball from inserted toothpick.
• If a hole remains where toothpick was inserted, add a small amount of chocolate coating to cover.

CHOCOLATE-CHERRY COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Shape into 40 (1-1/4-inch) balls; press to flatten. Top each with cherry; wrap cream cheese mixture around cherry to completely enclose cherry. Re-roll into balls. Freeze 10 min.
• Mix melted chocolate and food coloring until blended. Dip balls in chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with sugar. Refrigerate 1 hour or until firm.

CHOCOLATE-COVERED CHERRY COOKIE BALLS

Steps:

• Cut each of 2 cherries into 6 pieces; reserve for later use. Cut remaining cherries in half.
• Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Use your finger to press indentation into center of each cookie ball.
• Insert a cherry half into each indentation; reroll ball to completely enclose cherry with cream cheese mixture. Place on a 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 reserved cherry pieces and sprinkles. Refrigerate 15 minutes or until chocolate is firm.

CHOCOLATE CHERRY BOURBON BALLS

Steps:

• Melt chocolate in top of double boiler or on low in the microwave.
• Remove from heat, add corn syrup and bourbon.
• In large bowl mix wafer crumbs, nuts, confectioners sugar and cherries.
• Add chocolate mixture.
• Stir until blended.
• Refrigerate 1 hour.
• Roll into 1-inch balls and roll in granulated sugar.

CHOCOLATE CHERRY KID FRIENDLY RUM BALLS

Steps:

• Chop up maraschino cherries, set aside.
• Beat cream cheese with food processor or wooden spoon.
• Melt chocolate and butterscotch chips in microwave on medium power for 1 minute at a time until melted; stir lots after each minute to make sure you don't burn it.
• Beat chocolate mixture into cream cheese; Mix in rum, water, cherries and graham wafer crumbs.
• (the amount of water depends on the type of cream cheese you use, if using light add the minimum amount of water).
• Refrigerate for 30 minutes.
• With your hands, roll out about one teaspoon of the mixture at a time into balls.
• Put chocolate sprinkles in a small bowl (such as a cream cheese container), roll rum balls in the sprinkles one at a time.
• Store in refrigerator.
• If you are making these for a gathering/occasion, roll the rum balls the day before or day of, They do keep for about 2 weeks in the fridge, but at that time the chocolate sprinkles do soften slightly.
• Yield: about 80 rum balls.

CHOCOLATE CHERRY BALLS

Steps:

• 1. In a large bowl stir together graham crumbs, cookie crumbs and mini chips.
• 2. Add corn syrup, fudge frosting and vanilla. Using hands knead until all ingredients come together.
• 3. Shape into balls (I make mine about one inch round) then press two dried cherries into the center of each and reshape to make sure cherries are covered.
• 4. Roll balls in a bowl filled with powdered sugar or cocoa (we prefer powdered sugar)

CHOCOLATE LEBKUCHEN CHERRY BALLS

Steps:

• Place gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange peel and extract in a food processor; process until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes., Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.