Brandied Ginger Balls – a delicious recipe with vanilla wafer cookies, preserved ginger, raisins, whole almonds, cocoa, semi-sweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Process the cookies to fine crumbs in a food processor. Transfer to a large bowl. Process the ginger, raisins and almonds until finely chopped. Add to the cookie crumbs along with the cocoa powder.
2
Place the chocolate in heatproof bowl set over a saucepan of simmering water to melt.
3
Meanwhile, toast the coconut in a dry skillet on low heat, stirring constantly, until the coconut is a golden color and smells toasted. Set aside to cool.
4
Add the melted chocolate, sweetened condensed milk and brandy to the cookie crumbs mixture and mix well. Cover and refrigerate for about 10 mins until firm.
5
Line a baking pan with wax paper. Roll small spoonfuls of the mixture into balls. Roll the balls in the coconut and place on prepared pan. Refrigerate until firm.
6
Serve in a bowl or small paper cups. Store in a covered container in the refrigerator or freezer.
471
kcal
Calories
18
g
Fat
37
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 oz vanilla wafer cookies, 3 oz preserved ginger, 1/4 cup raisins, 1/3 cup whole almonds, and more.
Yes, Brandied Ginger Balls falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
