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Makes: 14 Method
Preheat the oven to 175°C. Line 2-3 baking trays with
baking paper.
Place the dark chocolate and chopped butter in a heatproof
bowl over a pan of simmering water over low heat (make sure
the bowl doesn't touch the water). 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. Gradually add eggs, 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.
Use hands to roll 2 level tablespoons of the dough into a
ball. Repeat until you have 14 balls. Sift the icing sugar
into a dish, 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 10-12 minutes until firm
to the touch. Cool on the trays.
Notes & tips
The snowballs will keep in an airtight container for 4-5
days.
Source: delicious. - September 2007 , Page 95
Recipe by Kate Nichols
More recipes at:
www.taste.com.au
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Ingredients