Alsatian Chocolate Balls Recipe -
Alsatian Chocolate Balls Recipe

Alsatian Chocolate Balls

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"These are crusty on the outside and soft and moist on the inside."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings


  1. Beat eggs and sugar until light and fluffy. Grate squares of chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour.
  2. Shape chilled dough into small balls (about 3/4 inch in diameter). Roll each in sifted confectioners' sugar.
  3. Place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 475 degrees F (245 degrees C) for 3-5 minutes. Cool on baking pan for 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2003

This recipe is awesome! For my French class, the final was to make a recipe and then do other work showing how to make it, etc. I chose this recipe and my class loved it. I didn't use almonds, however. Instead, I used crushed cinnamon graham crackers. Believe me, it is a great alternative to use rather than the traditional almonds.

Most Helpful Critical Review
Nov 06, 2003

These are only ok. How they taste is definately not worth the amount of work that goes into them.


17 Ratings

Feb 20, 2006

I made these for my French class, and they were a big success. I would recommend using a food processor for the almonds and the chocolate. It's a huge time saver and it's really easy. I just used a small one that attached to my blender, so you don't need a big fancy one. Also, when you bake them, don't use a convection overn. I did, and my cookies didn't turn out as crunchy as I had hoped. This is a great recipe, I'm definately making these again!

Dec 09, 2003

I made these for my French class and they all loved them! Definitely use the crushed almonds, as they give the cookies just the right amount of crunch. P.S...These aren't the easiest or quickest cookies to make, and that's because you have to roll them in the coating one by one. I've found it easiest to do that part with my fingers, but if you do, clean and dry your fingers often or the cookies will stick to them making the cookies impossible to handle.

Nov 14, 2005

I used a bread knife to cut up the chocolate and a coffee grinder to crush the almonds. Those two things made this easier and I have been making these every year for Christmas for the past 4 years. They are always a BIG hit. I suggest using the almonds and not substituting with graham crackers.

Apr 02, 2005

I'm 17 and I had to cook for international day in my french class. I didn' want somethin g that would require much work but this recipe was well worth it. It took me about 4 an a half hours and i used cinnamon graham crackers instead of almonds and they turned out really good. Everyone was asking for the recipe and came back for seconds. It has just the right balance of chocolate and isn't too sweet nor bitter. I'd recommend it for anyone who wants to impress a crowd or to spoil someone.

Jul 15, 2003

I am a horrible baker with no patience, so these were a little tricky to make with having to hand grate the chocolate (it can be a lot of labor).. but it was worth it! I have made them twice and everyone that has tried them loved them. They are not too sweet and they have a wonderful texture. They are great to toss into a tin and give as a gift. I am looking for an alternate way of getting the chocolate in the recipe, though.

Sep 09, 2003

Easier to make than they look. Taste is like nothing you've ever had. A great recipe!


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  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 6 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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