I love this recipe, sent to me by my ever faithful recipe sharer- Kirsty Brook.
“This recipe is a winner. I made them for the boys school fete this year. I doubled the recipe with no problems and made biscuit balls with a heaped teaspoon instead of a heaped tablespoon as the recipe suggested. They are rich, so the smaller size was definitely a better way to go. Thumbs up from both kids and grown-ups.” – Kirsty Brook.
Pictured: Chocolate Snowballs200g dark chocolate, broken up
100g unsalted butter, chopped
¾ cup (165g) caster sugar
3 eggs, lightly beaten
1tsp vanilla extract
1 ½ cups (225g) plain flour
2tbs cocoa powder
½ tsp baking powder
1 cup (approx.) icing sugar - to roll the biscuits in prior to cooking
Preheat oven 175°C. Line trays with baking paper.
Place chocolate and butter in a heatproof bowl over a pan of simmering water over low heat. Stir mixture until melted and smooth, then remove the bowl from the heat and stand for 5 minutes to cool.
Using a wooden spoon, stir caster sugar into chocolate until dissolved (doesn’t matter if it doesn’t totally dissolve). Gradually add beaten egg mixture, stirring until well combined.
Add vanilla, flour, cocoa and baking powder and mix until a smooth dough. Cover and chill for no more than 30 minutes to firm.
Sift the icing sugar into a dish. Use hands to roll a heaped teaspoon of dough into balls, then dip each ball into the dish and dust heavily in icing sugar and place on the prepared trays about 2cm apart.
Bake the snowballs for 12-14 minutes until firm to the touch. Cool on the trays.
Makes approx. 25 snowballs depending on size