Nutty Chocolate Balls


Photo by Anita Carroll

We had a fundraiser for Sandy Hook the other day and I volunteered to make a few treats. At first I planned to make my chocolate-chocolate chunk cookies, my sweetheart cookies and lemon bars. Well as we all know, things don’t always go according to plan. While we made the lemon bars and the sweetheart cookies (using green instead of pink food coloring to match the Sandy Hook colors), the chocolate-chocolate chunk cookies went a little awry. First of all, I miscalculated the amounts of ingredients, doubling some while not doubling the others (aka the eggs) and then I used a little too much melted chocolate. I really should read recipes more carefully when I’m making multiple things at once… Whoops. And then I thought I’d experiment by making them into bars instead of cookies. When they came out of the oven they looked fine…


It doesn’t look like there’s anything wrong with it…

So what happened when we cut them into squares and tried to remove them from the pan? They crumpled up. Double whoops. Probably because I didn’t have enough eggs to hold it all together. I was just about to give up, when my friend Ashley, the mastermind behind the fundraiser (her mom works at Sandy Hook) asked if maybe we could turn them into balls. Like choco-nut balls. So we did. While they were delicious, they weren’t exactly appealing, so here’s what I did. I covered them in chocolate and turned them into truffles. Voilá!


Crisis averted. Whew. Now if I only knew what to call them…Chocolate-chocolate chunk truffles? Choco-nut balls? Nutty chocolate balls? Nutty chocolate truffles? Eh I’ll leave it up to you 🙂

So let’s get started!


-11 ounces and one cup semisweet chocolate
-3 tbsp unsalted butter
-1 tsp espresso powder
-1 cup brown sugar
-2 eggs
-1 tsp vanilla extract
-2/3 cup AP flour
-1/2 tsp baking powder
-a pinch of salt (since I used salted butter, I omitted the salt)
-1 cup chopped almonds
-2 to 3 cups of chocolate chips


  1. Preheat the oven to 350 F and line a pan with parchment paper.
  2. Coarsely chop the chocolate and place in a heatproof bowl with the butter and the espresso powder. Place bowl on top of a saucepan of about 1 cup of simmering water (in other words, it’s a double boiler) and whisk until the chocolate is melted and smooth. Set aside.
  3. Beat the sugar, eggs and vanilla with an electric mixer until well blended. Add in the  chocolate mixture and beat until smooth. Then add in the flour, baking powder and salt and whisk until well blended. Fold in the remaining chocolate and nuts.
  4. Pour the batter into the pan and spread evenly. Bake for about 10 to 12 minutes and remove from the oven.
  5. Once the pan is cool, crumble it with your fingers (it will stick) and roll into small spheres. Place on a parchment lined baking sheet and let them firm up in the fridge for a few minutes (10 to 15 minutes should do).
  6. Meanwhile melt the chocolate in a microwaveable bowl, removing it from the microwave to stir every 45 seconds or so.
  7. Once the chocolate balls are out of the fridge, gently dip one into the bowl, rolling with a spoon until it’s fully covered. Lift it out of the bowl with a spoon (or maybe a fork?), gently tapping it on the side of the bowl to get rid of any excess chocolate. Place on the parchment paper. Repeat with the rest of the chocolate balls.

Tip: Once covered let the chocolate harden at room temperature of in the fridge if you don’t have time. If you leave them in the freezer, when you remove them they will sweat.


Optional:  You can also roll them in crushed nuts, cocoa powder or drizzle white chocolate stripes across the hardened chocolate to be more decorative.


The fundraiser was a immense success! I got a few henna tattoos from my friend Ashley who has her own facebook page. She hase her own business doing henna called Henna Creations. It’s absolutely amazing! Not to mention we raised over 200 euros for Sandy Hook! If you want more information about, please let me know 🙂


Hugs and puppies!



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