I like to have a lot of variety in my Christmas baking. There are 24 different things that I make leading up to the Christmas season and I like to make sure that I have a bunch of cookies, squares, chocolates, etc. I always want to make sure that there are a couple of sweets that are pure confection. Whether it be fudge, chocolate bark or candies, I like to have something that totally aim to crave the sweet tooth.
These Mexican Chocolate Balls are one of this years confectionery delights. Made with crushed shortbread, icing sugar and cocoa powder, these are truly a snap to make, requiring no baking at all (unless you use homemade shortbread!). The addition of cinnamon and cayenne give the spice of Mexican chocolate and the chocolate chips give a nice crunch and the welcome of even more chocolate. Even though they may not look exciting, one bite will prove that these chocolate balls are definitely worthy to be on any Christmas tray.
- 2 cups shortbread cookies , crushed
- 1 1/4 cups sifted powdered/icing sugar
- 1 cup chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 - 1/2 cup water
- 1/2 cup powdered/icing sugar
- 2 teaspoons cocoa powder
- Combine crushed cookies, the 1 1/4 cups powdered sugar, chocolate chips, cocoa powder, cinnamon and cayenne pepper.
- Add water, using just enough to moisten the mixture.
- Form mixture into 1 1/4-inch balls.
- Mix 1/2 cup powdered sugar and 2 teaspoons of cocoa powder in a shallow bowl. Roll balls generously in the cocoa sugar.
- Place balls on a sheet of waxed paper; let stand until dry (about 1 hour).
- To store, place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.