TGIAC Chocolate Christmas Balls

Ingredients (makes approx. 22 chocolate balls)

• 1 cup finely chopped semi-sweet chocolate;
• 1 cup finely chopped milk chocolate;
• 1 cup butterscotch chips;
• 1 1/2 cups unsalted dry-roasted peanuts;
• 1 1/2 cups crushed pretzels.

Instructions

1. Heat a double boiler over medium heat;
2. Add the semi-sweet chocolate, milk chocolate and butterscotch chips to the top pan;
3. Stir until everything is melted;
4. Remove it from the heat and fold in the peanuts and pretzels;
5. Let the mixture cool slightly at room temperature;
6. Line a baking sheet with parchment paper and scoop on heaping tablespoons of the chocolate mixture;
7. Refrigerate for 5 minutes;
8. Remove it from the fridge and with your fingers, gently compact the ingredients to form balls;
9. Cover and refrigerate until you’re ready to serve them.

TGIAC Notes

• We did a bain-marie instead of using a double boiler.
• We used salty dry-roasted peanuts, did not have any at the supermarket.
• We put the chocolate in the freezer for 2 minutes, just not to have our hands too chocolaty while forming the chocolate balls.
• This recipe is from Nadia G’s Bitchin’ Kitchen: Cookin’ for Trouble