Tuesday, November 8, 2011

Chocolate Balls

I recently attended a book signing event and met another author who had a plate of chocolate balls at her signing table.  Interestingly enough, the recipe is that is included in her novel, Falling Through the Cracks, and is served by a character named, Angie.  The author, JLC Pulliam, credits the recipe to Jim Oakley, chef at Rolling Pin Cooking Camp in Athens, Georgia.

Needless to say, I tasted them, and they are, in a word, delicious.  Did I mention that I'm also a chocoholic?

CHOCOLATE BALLS

5 squares unsweetened chocolate
8 oz. cream cheese, softened
1 lb. confectioner's sugar (3 3/4 cups)
zest of one orange
cocoa powder

Melt chocolate in a double-boiler.  Use an electric mixer to blend the cream cheese and sugar.  Stir in the melted chocolate and orange zest.  Refrigerate for 2 hours, or place in the freezer for 45 minutes.  Form into bite-sized pieces.  Round in the palm of your hand to form balls.  Roll in cocoa powder. Keep refrigerated.

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