Best 4 Chocolate Filled Orange Rosemary Butter Balls Recipes

Indulge in a symphony of flavors with our delectable Chocolate-Filled Orange-Rosemary Butter Balls, a delightful treat that tantalizes the senses. These exquisite butter balls are a harmonious blend of rich chocolate ganache, enveloped in a luscious orange-infused butter, all encased in a crispy rosemary-scented crust. Each bite offers a burst of citrusy freshness, complemented by the aromatic essence of rosemary and the velvety smoothness of chocolate. Discover the art of creating these delightful morsels with our easy-to-follow recipe, ensuring a delightful experience for every occasion.

In addition to the featured recipe, our article offers a diverse selection of butter ball recipes to suit every taste and preference. From the classic Herb Butter Balls, bursting with the freshness of herbs, to the savory Bacon Cheddar Butter Balls, a delightful combination of salty and creamy flavors, our collection promises endless possibilities. Explore the sweet and tangy Cranberry Butter Balls, perfect for festive gatherings, or indulge in the nutty goodness of our Walnut-Stuffed Butter Balls, a delightful treat for any occasion. Each recipe is carefully crafted to provide a unique and unforgettable taste experience, transforming ordinary meals into extraordinary culinary adventures. Embark on a journey of culinary delights as you discover the versatility and endless possibilities of butter balls.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE BLOSSOM BALLS

Orange Blossom Balls image

An, easy, delicious sweet treat! We can't wait to make these again and take them to church.

Provided by Mary Ann Thompson

Categories Cookies

Time 30m

Number Of Ingredients 5

Ingredients

1 box 12 oz. vanilla wafers, crushed
1 can(s) 6 oz. orange juice concentrate, thawed, undiluted
1 c confectioners' sugar
1 c finely chopped nuts, your choice ( i use pecans)
1 pkg coconut, flaked sweetened

Steps:

1. Crush vanilla wafers very fine. Mix with sugar
2. Add undiluted juice and nuts. Mix well.
3. Shape into small balls. Roll in coconut.
4. Store in airtight container in refrigerator.

HONEYBELL ORANGE ROSEMARY VINAIGRETTE

Honeybell Orange Rosemary Vinaigrette image

Fresh orange and savory rosemary combine in this incredible vinaigrette, perfect for dressing any salad.

Provided by Betty Crocker Kitchens

Categories Condiment

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

1 Honeybell orange or tangello, juiced (about 1/2 cup)
1/4 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon sweet Hungarian paprika
1/4 teaspoon kosher salt
1/8 teaspoon dried mustard

Steps:

Combine all ingredients in a small bowl. Whisk together. Drizzle over your favorite green salad.
Store in an airtight container in the fridge for up to a week.

Nutrition Facts :

ORANGE-ROSEMARY CUPCAKES

Orange-Rosemary Cupcakes image

Citrusy cupcakes with the surprising hint of rosemary make an elegant statement for dessert. Mix it up with the variation below and enjoy it your way.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 26

Number Of Ingredients 17

Ingredients

2 1/3 cups Gold Medal™ all-purpose flour
2 tablespoons grated orange peel
1 teaspoon finely chopped fresh rosemary leaves
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups granulated sugar
3 eggs
1 teaspoon vanilla
2/3 cup milk
1/3 cup butter or margarine, softened
2 teaspoons grated orange peel
1/4 cup orange juice
4 cups (1 lb) powdered sugar
3 tablespoons whipping cream
Orange peel twists
Fresh rosemary sprigs

Steps:

Heat oven to 350°F. Place paper baking cup in each of 26 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
In medium bowl, mix flour, 2 tablespoons orange peel, the chopped rosemary, baking powder and salt; set aside.
In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
In medium bowl, beat 1/3 cup butter with electric mixer on high speed until creamy. Beat in 2 teaspoons orange peel and the orange juice. On low speed, gradually beat in powdered sugar. Beat in whipping cream, 1 tablespoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with orange peel twists and rosemary sprigs.

Nutrition Facts : Calories 260, Carbohydrate 38 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 28 g, TransFat 0 g

ORANGE CHOCOLATE MELTAWAYS

Orange Chocolate Meltaways image

The terrific combination of chocolate and orange makes these some of the best truffles I've ever had. As holiday gifts, they're showstoppers. I have little time to cook, but when I do, I like to "get fancy." In this case, "fancy" doesn't have to be difficult. -Lori Kostecki, Wausau, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 9

Ingredients

1 package (11-1/2 ounces) milk chocolate chips
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream
1 teaspoon grated orange zest
2-1/2 teaspoons orange extract
1-1/2 cups finely chopped toasted pecans
COATING:
1 cup milk chocolate chips
2 tablespoons shortening

Steps:

Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.

Nutrition Facts : Calories 76 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

Make sure to use high-quality chocolate for the best flavor.
If you don't have any orange zest, you can use lemon zest instead.
Be careful not to overmix the butter, or the butter balls will become tough.
If the butter balls are too soft, chill them in the refrigerator for a few minutes before rolling them in the chopped rosemary.
Serve the butter balls immediately, or store them in the refrigerator for up to 2 weeks.

Conclusion:

Chocolate-filled orange rosemary butter balls are a delicious and easy-to-make appetizer that is perfect for any occasion. They are made with just a few simple ingredients and can be customized to your liking. Whether you serve them as a holiday treat or a simple snack, these butter balls are sure to be a hit.