Alsatian Chocolate Balls

Alsatian Chocolate Balls

13
Rosina 0

"These are crusty on the outside and soft and moist on the inside."

Ingredients {{adjustedServings}} servings 129 cals

Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Beat eggs and sugar until light and fluffy. Grate squares of chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour.
  2. Shape chilled dough into small balls (about 3/4 inch in diameter). Roll each in sifted confectioners' sugar.
  3. Place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 475 degrees F (245 degrees C) for 3-5 minutes. Cool on baking pan for 10 minutes.
Tips & Tricks
Chili Chocolate Cookies

See how a dash of cayenne pepper really draws out the chocolate flavor.

No Cholesterol Chocolate Chip Cookies

These amazing cookies are good for the heart AND for the taste buds.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 13

  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
HOBBSTER_33
12/9/2003

This recipe is awesome! For my French class, the final was to make a recipe and then do other work showing how to make it, etc. I chose this recipe and my class loved it. I didn't use almonds, however. Instead, I used crushed cinnamon graham crackers. Believe me, it is a great alternative to use rather than the traditional almonds.

Katie
2/20/2006

I made these for my French class, and they were a big success. I would recommend using a food processor for the almonds and the chocolate. It's a huge time saver and it's really easy. I just used a small one that attached to my blender, so you don't need a big fancy one. Also, when you bake them, don't use a convection overn. I did, and my cookies didn't turn out as crunchy as I had hoped. This is a great recipe, I'm definately making these again!

LARRYBOY888
12/9/2003

I made these for my French class and they all loved them! Definitely use the crushed almonds, as they give the cookies just the right amount of crunch. P.S...These aren't the easiest or quickest cookies to make, and that's because you have to roll them in the coating one by one. I've found it easiest to do that part with my fingers, but if you do, clean and dry your fingers often or the cookies will stick to them making the cookies impossible to handle.