Goodness, Gracious, Great Balls of Chocolate

Giving chocolate as a gift is sweet, but giving homemade chocolate is even sweeter.

An easy and luxurious chocolate to make is an old-fashioned favorite, Chocolate Rum Balls.

There are two basic ways to prepare the chocolate mixture for rum balls. The simplest method provides the most intense chocolate flavor. It involves melting chocolate with butter and a little sugar, and adding chopped nuts for contrasting texture.

The second method is similar but includes cookie or cake crumbs as well as wine, orange juice or another liquid flavoring. The resulting candies have a more complex flavor and a slightly softer texture than the plain chocolate ones.

Although the recipe had a modest beginning--it was a good way to use up leftover cake or cookies--people now buy cookies just so they can make these sweets. Some prefer to use chocolate cake crumbs for the richest chocolate flavor, but you will have good results from crumbs made from almost any type of plain cookie or cake--pound cake, sponge cake, angel food cake, ladyfingers, butter cookies or even muffins.

The best-known chocolate balls are those spiked with rum, but you can use other flavors too, maybe Grand Marnier, brandy, bourbon, chocolate liqueur or vanilla.

To add the rum or other flavoring, just stir it into the chocolate mixture. An even more delicious method: Soak raisins in rum and add them together with the rum to the mixture.

Chocolate balls are not temperamental. You simply shape the mixture into balls between your palms, then roll them in coconut, chopped nuts or chocolate sprinkles. They keep well in the freezer and thaw quickly.

Unsweetened coconut is best for this recipe. Instead of coconut, some people prefer to roll these chocolate balls in chopped almonds or chocolate sprinkles.

CHOCOLATE RUM BALLS

1/4 cup raisins

2 tablespoons rum, brandy or chocolate liqueur

4 ounces bittersweet chocolate, chopped

2 tablespoons unsweetened cocoa powder

2 tablespoons sugar

1/2 cup sweet red wine

6 tablespoons butter or margarine, at room temperature, cut into pieces

1/4 pound plain cookies, crushed coarsely (3/4 to 1 cup crumbs)

1/4 cup chopped pecans or walnuts

About 1 cup ground, shredded or flaked unsweetened coconut

Combine raisins and rum in jar and cover. Let stand about 1 hour for raisins to absorb flavor.

Combine chocolate, cocoa powder, sugar and red wine in heavy medium saucepan. Place over low heat, stirring often, until chocolate melts. Remove from heat. Add butter and stir until melted. Stir crumbs into chocolate mixture. Add pecans and raisins with rum. Mix well. Refrigerate until firm enough to shape into balls, 1 1/2 to 2 hours.

Shape mixture into balls, using about 2 teaspoons for each one. Place coconut in shallow bowl or tray and roll balls in it. Set candies on plates. Refrigerate 1 hour before serving. Serve in candy papers. Makes 30 candies.

Note: Candies can be refrigerated in airtight container up to 1 week.

Each candy contains about:

74 calories; 25 mg sodium; 6 mg cholesterol; 6 grams fat; 5 grams carbohydrates; 1 gram protein; 0 fiber; 74% calories from fat.

VARIATION: Chocolate-Orange Balls:

Substitute orange juice for wine, and orange or chocolate-orange liqueur for rum (or additional orange juice, if alcohol-free candies are desired). After melting chocolate, stir in 1/2 teaspoon grated orange zest.

With a burst of Bourbon in every bite, balanced by the richness of chocolate and nuts, this candy has another advantage--it is quick and simple to make. Because of its delicate flavor , Dutch-process cocoa is the best type for rolling these candies .

CHOCOLATE-WALNUT-BOURBON BALLS

7 ounces semisweet chocolate, chopped

1/4 cup unsalted butter

2 cups walnut pieces

1/2 cup plus 2 tablespoons sifted powdered sugar

6 tablespoons bourbon

1/4 cup unsweetened Dutch-process cocoa powder

2/3 cup walnut halves

Melt chocolate and butter in double boiler or medium bowl set over hot water over low heat. Stir until smooth. Remove from pan of water and cool 5 minutes, stirring occasionally.

Finely chop walnuts and powdered sugar in food processor, leaving some small pieces. Add nut mixture to chocolate and mix well. Stir in bourbon. Transfer to bowl, cover and refrigerate 1 1/2 hours or until firm.

Line 2 trays with foil. Shape mixture into 3/4-inch mounds on trays, using about 2 teaspoons mixture for each. Roll mounds into smooth balls. Return to trays and refrigerate 20 minutes. Roll each ball lightly in cocoa. Decorate top with walnut half. Refrigerate until ready to serve. Serve in candy papers. Makes 36 candies.

Note: Candies can be refrigerated in airtight container up to 1 week.

Each candy contains about:

111 calories; 1 mg sodium; 3 mg cholesterol; 9 grams fat; 7 grams carbohydrates; 2 grams protein; .5 gram fiber; 71% calories from fat.

Made without alcohol, this type of chocolate ball is a favorite with children and adults alike.

CHOCOLATE-PECAN BALLS

4 ounces bittersweet chocolate, chopped

1/4 cup unsalted butter

1/2 cup sifted powdered sugar

1 cup pecans, finely ground (about 3 1/2 ounces)

1 cup plus 2 tablespoons flaked coconut

1 teaspoon pure vanilla

Melt chocolate in double boiler or medium bowl set over hot water over low heat. Stir until smooth. Remove from bottom of double boiler and cool slightly.

Cream butter in medium bowl. Add powdered sugar and beat until smooth and fluffy. Stir in melted chocolate. Add pecans, 2 tablespoons coconut and vanilla and mix thoroughly. Refrigerate 1 hour or until firm.

Shape mixture into small balls, using about 2 teaspoons mixture for each. Place remaining 1 cup flaked coconut in shallow bowl or tray and roll chocolate balls in it. Refrigerate 1 hour before serving. Makes 20 candies.

Note: Candies can be refrigerated in airtight container up to 1 week.

Each candy contains about:

105 calories; 2 mg sodium; 6 mg cholesterol; 9 grams fat; 6 grams carbohydrates; 1 gram protein; 0 fiber; 80% calories from fat.