Vanilla Creme Balls
Craving something sweet? Indulge in the creamy goodness of Vanilla Creme Balls. These easy-to-make treats are perfect for any occasion, offering a delightful blend of flavors and textures that will satisfy your sweet tooth. Make them today!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
Ingredients
- 1 cup Unsalted Butter softened
- 1 14 ounce can Sweetened Condensed Milk
- 1/2 teaspoon Vanilla Extract
- 4 cups Powdered Sugar
- dash Salt
- 1 pound High Quality Chocolate I use Ghirardelli or Hershey's bars
- 1 pound Sliced Almonds toasted and finely chopped
Instructions
- In a mixing bowl, combine the unsalted butter, sweetened condensed milk, vanilla extract, powdered sugar, and a dash of salt. Use a spatula or mixer to blend until well combined and creamy. The mixture should resemble a thick frosting, making it easy to work with.
- Once well mixed, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling process will make the filling firm enough to handle, allowing you to roll it into balls easily.
- After the filling has chilled, take it out of the refrigerator. Use a teaspoon or small cookie scoop to portion out the filling. Roll each portion into small balls, about ½ teaspoon in size. It’s a good idea to grease your hands with cooking spray to prevent sticking.
- Place the rolled balls on a lined baking sheet, leaving some space between them. This will help them maintain their shape when freezing.
- Cover the baking sheet with plastic wrap and freeze the cream balls overnight, or for at least 8 hours. This is crucial as it solidifies the filling, ensuring a smooth coating later.
- While the cream balls are freezing, prepare the sliced almonds. Heat a large non-stick skillet over medium heat. Add the sliced almonds and cook, tossing gently until they begin to toast golden brown. This should only take a few minutes, so keep an eye on them to prevent burning.
- Once toasted, remove the almonds from the heat and allow them to cool. After cooling, finely chop them and set aside for later use.
- Next, melt your high-quality chocolate. I recommend using a microwave-safe bowl and melting the chocolate on low power in 15-second intervals, stirring after each interval until smooth and melted. Be patient, as it can burn easily.
- Once the cream balls are frozen, take them out of the freezer. Using a fork or dipping tool, dip each frozen ball into the melted chocolate, making sure to coat them evenly. Allow any excess chocolate to drip off.
- Immediately roll the chocolate-coated balls in the toasted sliced almonds, ensuring they are well coated. Place them back on the lined baking sheet and repeat until all cream balls are coated.
- Finally, refrigerate the finished Vanilla Creme Balls until ready to serve. They can be stored in an airtight container for several weeks, but I doubt they’ll last that long!
Notes
- Tip 1: Keep leftover Vanilla Creme Balls in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.
- Tip 2: You can freeze the cream balls before coating them in chocolate. Just remember to thaw slightly before dipping for easier coating.
- Tip 3: Experiment by adding different flavor extracts such as almond or coconut, or mix in some crushed cookies for texture.
- Tip 4: If you want a nut-free version, simply omit the sliced almonds and roll the balls in sprinkles or crushed cereal instead.
- Tip 5: Switch up the chocolate coating with white chocolate or flavored melts for a fun twist.