As the holiday season approaches, there’s nothing more heartwarming than sharing special recipes that have become a tradition at our family gatherings. Today, I’m thrilled to share with you a dessert that holds a special place in my heart—the Chocolate Snowball. This delightful recipe, featured in my novel A Lowcountry Christmas, was originally created by my dear friend and southern cooking legend, Nathalie Dupree. It’s also included in her esteemed cookbook, Mastering the Art of Southern Cooking.
I first experienced the magic of this dessert at a private luncheon hosted by Nathalie, and it was truly unforgettable. Since that very first bite, the Chocolate Snowball has become my go-to Christmas dessert. Not only does it boast a gorgeous presentation, but it’s surprisingly easy to make—perfect for impressing guests during the festive season.
Whether you’re celebrating Christmas, Hanukkah, or just in the mood for something uniquely delicious, this recipe is sure to bring a little extra joy to your holiday table.
Chocolate Snowball Recipe
Ingredients:
- Chocolate Snowball:
- 1 (10 oz) package semisweet chocolate chips
- ½ cup water
- 1 cup granulated sugar
- 1 cup butter, room temperature
- 4 large eggs
- 1 tablespoon vanilla extract
- Topping:
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- Garnish:
- Chocolate shards
Instructions:
- Preparation:
- Preheat the oven to 350 degrees.
- Line a 5-cup ovenproof bowl with a double thickness of foil.
- Chocolate Mixture:
- Melt the chocolate chips, water, and sugar over low heat or in the microwave. Let it cool slightly.
- Transfer to a mixing bowl or a food processor fitted with a knife blade. Beat in the butter, then add the eggs one at a time, followed by the vanilla extract, beating well after each addition.
- Baking:
- Pour the mixture into the foil-lined bowl.
- Bake for about 1 hour or until a thick crust has formed on top (the center will still be soft).
- Remove from the oven; the dessert will collapse. Let it cool completely, cover tightly, and refrigerate until solid (2-3 hours, or overnight). This can be prepared several days in advance.
- Serving:
- When ready to serve, whip the cream with sugar and vanilla until stiff peaks form. Transfer to a piping bag fitted with a star tip.
- Remove the snowball from the bowl, peel off the foil, and place on a serving dish, flat side down.
- Pipe rosettes of whipped cream over the entire surface until no chocolate shows. Chill until ready to serve.
- Garnish with chocolate shavings if desired.
Leftovers can be frozen, tightly wrapped, and enjoyed later, preserving the joy of the holidays a little longer.
I wish you all a Merry Christmas and a Happy Hanukkah! May your holidays be filled with sweet moments and cherished memories.