Sophisticated and elegant, these Zinfandel Port Balls are a festive dessert for any occasion. The port and cocoa meld together, erupting into a smooth and warming flavor, sans any raw alcohol taste. Perfect for gifting too.
We all need a no-bake treat to make and bestow upon family and friends around the holidays. If you are looking for something easy to put together, this will definitely lighten your load.
These Zinfandel Port Balls are one heck of a treat. And yes, no baking or cooking is required. They are so easy to make and the taste is sophisticated and elegant. I love them and want them by my side at all times.
The best part is, you can use any Port you have on hand but I tend to love Zinfandel Ports. These lovely little balls o’goodness are so rich and yummy, you only need to give someone a few to make a statement.
The Port and cocoa meld together and erupt into a lovely warming flavor. There is no raw alcohol taste. They are very smooth.
Let’s make them shall we….
Here is what you will need: Zinfandel port (or any port), vanilla wafer cookies, pecans, unsweetened Dutch-process cocoa powder, dark corn syrup and powdered sugar.
In a food processor, whirl 12 ounces vanilla wafers, 1/2 cup unsweetened Dutch-process cocoa powder and 1 cup whole pecans until fine crumbs form.
Add 1/2 cup Port and 1/4 cup dark corn syrup to the crumb mixture and whirl again until blended. Scoop out the very sticky mixture into a bowl and add 3/4 cup coarsely chopped pecans. Mix in pecans with a spoon until fully incorporated.
Roll into 1-inch balls and place on parchment paper. You may have to wash your hands after every ten balls rolled as your hands get sticky from the mixture.
Roll each ball in powdered sugar. Then eat about ten as I did. They are totally addicting.
They will make you sing.
These would make a stunning gift. Place the Port Balls in a sturdy box and give with a bottle of Port and the recipe in a gift basket. And just in case you were wondering, Prager Port Works is one of my absolute favorite places to visit and buy Port in the Napa Valley. If you ever have the chance, make sure you stop in there for a visit, you will be surprised by what you find.
Zinfandel Port Balls
- 1 12 oz package Nilla wafers
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 cup pecans, whole
- 3/4 cup pecans, coarsely chopped
- 1/4 cup dark corn syrup
- 1/2 cup Zinfandel Port or any port
- 1/2 cup confectioners' sugar
- In a food processor, whirl vanilla wafers, cocoa powder and 1 cup whole pecans until fine crumbs form.
- Add Port and corn syrup to the crumb mixture and whirl again until blended. Scoop out the very sticky mixture into a bowl and add 3/4 cup coarsely chopped pecans. Mix in pecans with a spoon until fully incorporated.
- Roll into 1-inch balls and place on parchment paper.
- Roll each ball in powdered sugar and place on a lovely tray.