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Chocolate snowballs

Name: Chocolate snowballs
Prep time: 35 min
Total time: 35 min
Yield: Makes 50
Cuisine: British recipes
Ingredients: 60g good-quality dark chocolate, chopped; 125g unsalted butter, softened, plus extra for greasing; 370g soft brown sugar; 2 medium free-range eggs; 1 tsp vanilla extract; 80ml milk; 340g plain flour; 2 tbsp unsweetened cocoa powder; 2 tsp baking powder; ¼ tsp ground allspice; 85g chopped pecans; Icing sugar, for coating

Published: 30 Nov 09
Updated: 18 Mar 24

These sweet and crunchy chocolate snowballs make a fabulous Christmas gift. Wrap them up with our raspberry jam drops and make a loved one very happy.

Easy
December 2009

Test kitchen approved

Makes 50
Hands-on time 35 min, plus chilling overnight

These sweet and crunchy chocolate snowballs make a fabulous Christmas gift. Wrap them up with our raspberry jam drops and make a loved one very happy.

Nutrition: per serving

Calories: 94 kcals
Fat: 4.2g (1.9g saturated)
Protein: 1.4g
Carbohydrates: 14g (8.2g sugar)
Salt: 0.1

Per snowball

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Ingredients

60g good-quality dark chocolate, chopped
125g unsalted butter, softened, plus extra for greasing
370g soft brown sugar
2 medium free-range eggs
1 tsp vanilla extract
80ml milk
340g plain flour
2 tbsp unsweetened cocoa powder
2 tsp baking powder
¼ tsp ground allspice
85g chopped pecans
Icing sugar, for coating

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Method

Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water, stirring occasionally.
Using an electric hand whisk, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla, melted chocolate and milk.
Sift the flour, cocoa, baking powder, allspice and a pinch of salt into the bowl and mix well to combine. Stir in the pecans. Chill, covered, for 3 hours, or overnight.

Preheat the oven to 180°C/fan160°C/gas 4. Lightly grease 2 baking sheets. Sift some icing sugar onto a plate. Roll heaped teaspoonfuls of mixture into balls, then roll in the icing sugar to coat. Place on the baking trays, spaced a couple of centimetres apart to allow for spreading.
Bake for 15 minutes until lightly browned and still a little soft in the centre. Leave to cool on the trays for 3-4 minutes, then transfer to a wire rack to cool completely. Wrap in cellophane or put in an airtight glass jar and eat within one week.