Decadent Dark Chocolate Bliss Balls
Inspired by California Prunes team member Ginger Holzknecht’s holiday treats, these chocolate bliss balls balance a rich combination of flavors with a light texture–with a little crisp from the rice cereal, and natural sweetness from the prunes. We like to mix up the outer layer, alternating between dark chocolate, cocoa powder, and coconut flakes, and serve these as a healthier option to a more traditional bonbon, but they also make for a quick and filling snack on the go!
Holiday idea: we used this chocolate bliss ball recipe as the base for our snowman on this amazing gingerbread house!
Note: You can heat the prunes on the stove, but microwaving them helps them soften faster, and absorb even more of the liquid, which lightens the density of the mixture.
SPECIAL EQUIPMENT: Food processor, melon baller or small ice cream scoop for portioning the bliss balls
- 12 pitted California Prunes
- Optional (but encouraged): ⅓ cup rum or brandy
- 3 TBSP chopped pecans
- 3 TBSP coconut flakes, plus more for garnish
- 3 TBSP unsweetened cocoa powder, plus more for garnish
- 1 tsp unsalted butter, softened
- 1 tsp sugar
- ½ cup puffed rice cereal
- ½ cup dark baking chocolate
Line a small pan or a plate with parchment paper.
Combine the prunes with the rum or brandy (or substitute with ⅓ cup water) in a microwave safe bowl. Microwave on high for 2 minutes, until the prunes have softened and absorbed some of the liquid. Strain the prunes and set aside–reserve the liquor for a spiced cocktail!
In a food processor, combine the re-hydrated prunes, pecans, coconut flakes, cocoa powder, butter, and sugar, and pulse just until all ingredients are combined–the longer you blend them, the denser the final texture will be. Use a spatula to fold in the puffed rice cereal.
Use a melon baller to scoop the mixture into balls and place on the parchment; if it sticks to the scoop, gently roll each ball between your hands to create an even shape. Refrigerate for at least 1 hour.
Coating the Bliss Balls:
Melt the chocolate chips in the microwave or in a double boiler over simmering water, and pour into a small bowl. Set out two additional bowls for garnish, one with cocoa powder and one with coconut flakes. Gently roll the refrigerated prune balls in your choice of topping, then place back on the parchment, and continue refrigerating until the chocolate has set.
More fabulous recipes for the holidays:
Once your Dark Chocolate Bliss Balls are chilling, make this delicious Far Breton recipe, this Gooey Chocolate Pudding Cake, these Traditional Sugar Plums or Claire Saffitz’s Mascarpone Cake with Red Wine Prunes next! All of these treats are sure to please holiday guests.