Courtesy of LILLY HANDMADE CHOCOLATES
You Will Need
Take all ingredients listed in the filling portion above and mix together in a large bowl until it looks like a big, sticky, mess. This is good. Trust me.
Let sit for 20-30 minute at room temp (68°-70°F) to solidify a bit.
Then scoop into small, tablespoon portion sizes onto a parchment lined cookie sheet.
Place scoops into refrigerator for 15-30 minutes, or until they firm up and can be handled briefly.
Roll the scoops in your hands quickly, to make them more “ball-like”. Don’t worry, they don’t need to be prefect. They are delicious no matter what! Place them back on the sheet tray and refrigerate while you temper your white chocolate.
After your chocolate is tempered, grab a medium bowl and toss in a handful of chocolate and 6-8 balls. Toss quickly in the chocolate to coat as evenly as you can get it and place directly into the powdered sugar that is in a large plastic bin with high sides.
Shake the bowl with the amazeballs in it until fully coated & evenly distributed. This will make a giant mess. It’s ok. confectioners sugar does not stain. Remove from the powdered sugar and set in a small container (with an air tight lid is preferable) if you plan on saving them.
If not, just pile ‘em up in a bowl and chow down!