Vanilla Creme Balls
Published: Friday, December 12, 2025
1 c. unsalted butter, softened
14 oz. can sweetened condensed milk
½ tsp. vanilla extract
4 c. powdered sugar
Dash of salt
1 lb. high quality chocolate (like Ghirardelli or Hershey's bars)
1 lb. sliced almonds, toasted and finely chopped
In a mixing bowl combine the butter, condensed milk, vanilla, powdered sugar and salt. Mix well and refrigerate for at least 30 minutes, or until firm enough to handle.
As filling can be a little sticky, grease your hands with cooking spray and roll the dough into small, ½ teaspoon balls and place on a lined baking sheet. Work with the cream filling in batches, leaving most of it in the fridge so that it doesn't get too soft sitting as you work. Cover with plastic wrap and freeze cream balls overnight.
While the balls are in the freezer, toast the almonds by heating a large nonstick skillet over medium heat. Add the sliced almonds and cook, tossing gently, until they begin to turn a golden brown. This should only take a few minutes. Be careful not to let them burn. Allow them to cool and then gently crush into small pieces into a bowl. Set aside until ready to use.
Once the cream filling is frozen, melt the chocolate. Dip frozen balls in chocolate, then in almonds. Refrigerate until ready to serve. —Makes 90 balls.
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