Alsatian Chocolate Balls

    (20)
    5 hours 25 mins

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


    20 people made this

    Ingredients
    Serves: 30 

    • 2 eggs
    • 2/3 cup (75g) caster sugar
    • 4 (30g) squares unsweetened chocolate
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 1/3 cup (40g) plain flour
    • 2 3/8 cups (400g) ground almonds
    • 1/3 cup (40g) icing sugar for decoration

    Directions
    Prep:20min  ›  Cook:5min  ›  Extra time:5hr drying  ›  Ready in:5hr25min 

    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 2cm (3/4 inch) in diameter). Roll each in sifted icing sugar.
    3. Place balls on greased baking tray and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 245 degrees C (475 degrees F) for 3-5 minutes. Cool on baking tray for 10 minutes.
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    Reviews and ratings
    Global ratings:
    (20)

    Reviews in English (15)

    by
    43

    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.  -  15 Dec 2002  (Review from Allrecipes US | Canada)

    by
    28

    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!  -  20 Feb 2006  (Review from Allrecipes US | Canada)

    by
    21

    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.  -  15 Dec 2001  (Review from Allrecipes US | Canada)

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