Sunday, October 22, 2006
Well last night I attempted to make the Chocolate Salty Balls. I had to pretty much make up the recipe as I went along, as two 5 pound bags of sugar is insane. I’d share the recipe, but there’s probably some improvements that could be made (more sugar) and it turned out so well, I’m not even sure that I want to share it. It might wind up being a family secret or something like that. Anyway, let’s share some pictures:
These were the ingredients/materials used: Milk, Sugar, Chocolate, Flour, Butter, Eggs, vanilla, Cinnamon, and unfortunately hidden from view, the brandy. The soap, coffee, coffee-mate, and toothbrush head were not used in the making of the batter.
Ah, there she is! My beautiful, beloved brandy. Cognac Salignac, from France, to be exact. Actually I found out I don’t like (straight) brandy, way too bitter. Or maybe it was just a bad bottle, I don’t know.
This was what the batter looked like after everything, including the brandy. It looked like cake batter, but it was a whole lot thicker and heavier, as planned. Note the Wendy’s cup in the background. By this time I had eaten so much of the batter that I was a little drunk, quickly approaching on completely hammered at the rate I was eating the batter. So, although the Wendy’s was just dinner it served to water down and absorb the booze. No hangovers for me.
Now, here was where I ran into an unforseen problem. I had planned for the batter to be thick enough to the point where I could just roll it into a ball, much like meatballs, and bake them in the oven as such. However, the batter was not that thick, and we did not have any ball molds, so we settled for muffins.
True to the song, we baked the chocolate salty
balls muffins at tree-fiddy, but since the song didn’t specify how long, we just cooked them, and occasionally stuck a toothpick in them. When the toothpick came out clean, they were done. That took 18 minutes, and then we pulled them out and I took a bad picture of the muffins, seen below.
I took a bite, and they were good. Really good. The only thing I’d add is more sugar and maybe a hard milk chocolate coating. And for the hell of it, why not a creamy vanilla center? I intend to eventually find and buy ball shaped cooking molds so the chocolate salty balls can actually be balls.
On the whole, it was a success. I wrote a recipe, had a good snack, and got drunk. The system works!