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Chocolate Fruit Balls
Joined: Dec 14, 2005
Posted to Thread #8492 at 11:19 am on Nov 1, 2007
Chocolate Fruit Balls
Michele Iwanus: registered nurse and mom of three, Bawlf, Alta., Finalist, Holiday Cookie Contest. These chocolate-cherry confections are perfect for family collaboration: As boys, Michele Iwanus's sons loved getting their hands sticky rolling out the balls, and now her young stepdaughter has mastered the art of the chocolate dip. Little wonder this no-bake recipe has been passed down through three generations: Michele's grandmother, Marjorie McDowell, first shared it with Michele's mother, Kathleen McDowell, in 1974, and now Michele consults a recipe card written in Kathleen's hand. Every year, Michele makes a big batch for her cookie exchange.
1 cup (250 mL) red or green maraschino cherries, drained well
1 cup (250 mL) icing sugar
3/4 cup (175 mL) peanut butter
1 cup (250 mL) pecan pieces
1 cup (250 mL) finely chopped pitted dates
1 cup (250 mL) sweetened flaked coconut
16 oz (450 g) semi-sweet chocolate, about 16 squares
1/4 cup (50 mL) butter
1. Finely chop cherries, then pat dry with paper towels. In a large bowl, whisk egg. Gradually whisk in sugar until evenly mixed. Using a wooden spoon, stir in peanut butter until well mixed. Then stir in pecans, dates, coconut and cherries until evenly distributed. Line a baking sheet with parchment or wax paper. Pinch off about 1 tsp (5 mL) mixture and roll into a ball. Place on baking sheet. Continue with remaining mixture. Refrigerate or freeze until firm, about 1 hour.
2. Coarsely chop chocolate and place in a small bowl with butter. Microwave on medium, stirring halfway through, until chocolate is almost melted, 2 to 3 min. Then stir until smooth. Remove balls from refrigerator. Poke a fork or wooden skewer into a ball. Dip into melted chocolate to completely coat, then lightly tap fork on edge of bowl to remove excess. Place ball on parchment.
3. Repeat with remaining balls. Refrigerate until chocolate sets, at least 1 hour, before serving or storing. If making ahead, place balls in a sealed container and refrigerate up to 1 week or freeze up to 2 months.
Nutrients per ball
1 g protein
4 g fat
7 g carbohydrates
Preparation time 45 min
Refrigeration Time 2 hours
Makes 100 balls
First published in Chatelaine's 11/2007 issue. © Rogers Media Publishing Inc.
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