Chocolate Balls
Ingredients
- 1 pound pecans, chopped
- 1 stick butter (8 tablespoons)
- 1 can (14 oz) sweetened condensed milk
- 1 can (7 oz) shredded sweetened coconut
- 1 1/2 pounds powdered sugar
- 2 giant chocolate bars (8-10 oz total)
- 1 small cake paraffin (about 2 oz)
Step-by-Step Instructions
- Stir all ingredients except chocolate bars and paraffin together in a large bowl. Mix well until thoroughly combined. Refrigerate for one hour to firm up.
- Shape mixture into small balls (about 1 inch diameter) and place on a parchment-lined baking sheet. Refrigerate balls while you prepare the chocolate coating.
- Melt chocolate bars with paraffin in a double boiler or heavy saucepan over low heat, stirring frequently until smooth and completely melted.
- Stick a toothpick in each ball and dip in the chocolate mixture. Let excess drip off and place on a cake plate or cooling rack lined with parchment paper.
- Remove toothpick carefully and smooth over the hole with your finger if needed. Let chocolate set completely at room temperature or refrigerate to speed up the process. Store in a cool dry place in an airtight container.
Common Problems and Solutions
Q: Why is my mixture too soft to shape into balls?
A: Make sure you refrigerate the mixture for the full hour. If it's still too soft, add a bit more powdered sugar (1/4 cup at a time) or refrigerate longer until firm enough to handle.
Q: Can I make these without paraffin wax?
A: Yes, you can use chocolate melting wafers or add 1 tablespoon of coconut oil or vegetable shortening to the melted chocolate bars instead. The paraffin helps create a glossy, firm coating that doesn't melt as easily at room temperature.
Q: How do I prevent the chocolate coating from cracking?
A: Don't refrigerate the dipped balls immediately - let them set at room temperature. Extreme temperature changes can cause the chocolate to crack. Also, make sure the balls aren't too cold when you dip them.
Tips and Techniques
Use a double boiler or very low heat when melting the chocolate to prevent scorching. If the chocolate mixture gets too thick, reheat gently to thin it out. Work quickly when dipping to maintain the right coating consistency.
Ingredient Substitutions
- pecans: walnuts or almonds
- shredded coconut: finely chopped dates or dried cranberries
- chocolate bars: chocolate melting wafers or chocolate chips
Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper
- Double boiler or heavy saucepan
- Toothpicks
- Cooling rack
Historical Context
Chocolate balls like these became popular in the South during the mid-20th century as holiday gifts and party treats. The use of paraffin wax in candy-making is a traditional technique that helps chocolate coatings set with a beautiful shine.
