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Austrian Chocolate Balls

Austrian Chocolate Balls

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Cindy Becker

Delicate dark chocolate balls topped with a rich dark chocolate glaze.

Ingredients {{adjustedServings}} servings

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Original recipe yields 42 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In a small saucepan over low heat, melt 2 squares of chocolate with 1/3 cup of butter. Stir frequently until melted; remove from heat, and set aside to cool. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix sugar, egg, egg yolk, and almond extract until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts, and stir into the batter until just combined. Shape dough into 3/4 inch balls, and place them 1 inch apart on ungreased cookie sheets. If the dough is too sticky, refrigerate for 30 minutes before forming balls.
  3. Bake in the preheated oven for 8 to 12 minutes, or until firm to the touch. Transfer to wire racks immediately, and set aside to cool.
  4. In a small saucepan over low heat, melt 1 square of chocolate and 1 tablespoon butter together, stirring frequently until smooth. Remove from heat, and stir in vanilla and confectioners' sugar until well blended. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the cookies into the glaze, and allow to dry completely before storing in an airtight container.
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Reviews

BRUTALYOUTH
19
5/22/2003

This recipe is awesome! I tried to make these early last week, but I misread the recipe and used too much butter, so I couldn't make them into balls. But then I made these for my boyfriend this last weekend and they turned out perfect. I had to refridgerate the batter for a little while because pouring hot, melted chocolate into dry indgrediants, of course, left it sticky and warm. When properly cooled, the icing won't smear around and you can put them in a lunchbox or even a ziplock bag.

CookinGal
15
6/18/2007

Ohmigosh! I was recently at a dessert party, and had something similar to these, and came looking on Allrecipes for a recipe for the cookie. Bingo! I found it. These are sooooooo good! I made the first batch as written, then made a second batch in the same bowl--didn't rinse it or anything--and made a second batch, only using mint extract in place of the almond, and vanilla in the glaze. This was because I had a real "mint tooth" going on. (Although I'm not sure if they are still Austrian ;) ) I also replaced the nuts with mini chocolate chips in the second batch. They are sooooo good, too! The glaze seems to stay prettiest if it stays warm. Mine got a bit grainy. Thanks for a keeper!

trcmadera
14
1/24/2011

I made these cookie last night they were ok.