"Schweddy" Balls for Everyone

For those not familiar to Pete Schweddy and his Schweddy Balls click here:

http://www.hulu.com/watch/4156/saturday-night-live-nprs-delicious-dish-schweddy-balls

Tired of having an urge for Schweddy Balls but can't find an open Season's Eatings to buy them? Well I've cracked the one of the Schweddy family's secret recipes and I'll present my “Schweddy” Balls to you now. Remember no one can resist Schweddy Balls!

Real Schweddy Balls :

Glisten
Are Bigger then Expected
Slightly Misshapen
Delicate
Smell Good
Tender

To enjoy your own Schweddy Balls you will need:

2 lbs Trader Joes Dark Chocolate Pound Plus bars – These are high quality Belgium Chocolate
1 lb 72% Cacao Trader Joes Dark Chocolate Pound Plus Bars
1 large jar of Nuttella Hazelnut Spread

Filling Candy -All kind of choices here. I used bite sized snicker bars, Recees Peanut butter cups, and Ferro Roche candies. Peanut M&Ms, caramels, nuts, dried fruits, mixed chocolates, etc. will all work great. This is where you have a lot of room to play with your balls.

Basically we will make a thick chocolate shell and fill it with a chocolate hazelnut filling embedded with other candies.

Large Microwavable Bowl
Spoon
Metal Spatula/ Pancake turner
Sterilite Christmas Bulb Storage tray to use as a mold

Break up 1 bar of the Dark chocolate and place in bowl. Microwave for 20 seconds. Stir Chocolate. Chocolate won't be melted yet but you need to set up a pattern. Microwave for 20 seconds. Stir Chocolate. Microwave for 20 seconds. Stir Chocolate. Chocolate should be starting to melt now. Keep microwaving and stirring until chocolate is melted and smooth. When it really starts melting, reduce microwave times to 10 seconds. Chocolate should be thick but pourable off a spoon.

Spoon chocolate into depressions on tray. Spoon it thicker around the top edge of the depression. The chocolate needs to be thick to build up a shell. Cover all of the bottom of the depression with chocolate. Pop into the freezer until set.

Remove from freezer. Repeat previous steps of melting chocolate and filling the depression. Freeze.

Remove from freezer. By now there should be a fairly thick shell that covers the whole depression. If not repeat a third time.

The freezer will make the outsides of the balls shiny. We all know that Schweddy Balls glisten.

Make you added candies bite size. You want decent sized pieces but small enough where they will fit without sticking above the mold depressions. I used snickers, Reccees cups, and Ferrero Roche. So I ended up with three different balls.

Melt the 72% Cacao Dark Chocolate the same way as the previous steps. You can use the same bowl and any other chocolate that was left. When melted, add about half to ¾ of the jar of Nuttella. Stir together until well combined.

Add Nuttella/chocolate filling and candy pieces to each of the ball halves. Make sure too try to not overfill the ball halves. Pop in freezer till setup fully.

Take the metal spatula and scrape the tops of the filled depressions to perfectly level off the halves. You are basically “planing” the chocolate halves. The halves should pop right out of the molds.

Take two of the halves and “glue” together with more of the Nuttella/Chocolate mixture. This should still be semi liquid. It will set up but it takes much longer then the balls in the freezer.

A more ambitious person would decorated their balls or dip the balls in another chocolate. Sprinkles, chopped nuts, coconut, cocoa, etc could all be added to the outside of the balls. I prefer my balls bare.

Now you can serve your Balls to everyone.

You just can't beat Schweddy Balls!