Monday, December 2, 2013

The Annual Christmas Rosiethon Has Begun!

On Saturday, November 30,
I started on my annual Rosiethon of Christmas Baking.
I got a jump-start on it this year,
since usually I don't start until 
after Middle Hawthorne's birthday on December 2.

Happy Birthday, Middle Hawthorne!

But I'm having fun.
I have all my Little Hawthornelets home with me!

Today, I'm making Kahlua Balls.

 Kahlua Balls
6 ounces semi-sweet chocolate
1/2 cup sugar
1 TB instant espresso powder or instant coffee crystals
3 TB light corn syrup
1/2 cup Kahlua
1 TB unsalted butter
2 1/2 cups graham crackers, crushed
1 cup toasted walnuts, finely chopped
1/2 tsp sea salt
powdered sugar

Place a bowl over a pot of simmering water and
melt chocolate, sugar, espresso powder, and corn syrup together. 

Stir until smooth.  Remove from heat.

Whisk Kahlua, butter, and sea salt into chocolate mixture.

In a larger bowl, mix graham cracker crumbs and walnuts.

Pour melted chocolate mixture into crumb and walnut mixture.

Using a melon baller,
scoop up a Kahlua ball, 
then gently roll in your palms to form into a tight ball.

Roll in powdered sugar.

 Mix the chocolate, sugar, instant coffee, and corn syrup.

 Melt in a double boiler.
Stir to combine.

 Add in butter ...

 ... and Kahlua.
Whisk until smooth.

 Pour chocolate mixture into graham crumbs and walnuts.


 Roll into tight little balls
and then coat in the powdered sugar.

 It's getting festive in the Hawthorne kitchen.

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