Shape the dough
into small balls gently rolling them between your hands.
Not exact matches
Break each
smaller ball into three and roll out
gently with a light hand
into three strands.
Form the mushroom mixture
into about 6 or 8
small balls, and
gently roll them on the sheet to coat them in the oil.
By hand, form the mixture
into small balls or tater tot shapes, squeezing each one
gently to compress it a little bit, and place on the prepared baking sheet.
Scoop out
small balls by the tablespoon, then use your hands to
gently roll the chocolate
into balls.
Start forming
small amounts of the mixture
into 2 inch
balls,
gently squeezing while you shape it - this will help remove further excess moisture, and ensure they hold their shape while baking.
Once oil is hot, take a
small ball of batter, flatten it on your left palm to form a
small disc and
gently slide it
into hot oil.
You can take a
small amount of each color
into your hand then
gently roll them
into a
ball — or I found it easiest to roll each color
into 1/4 ″
balls, then roll & smoosh the
balls together to form the truffle.
If it is too hard to squeeze the
ball smaller by hand strength alone, then carefully use the hammer or mallet to
gently pound the foil
into a
smaller ball (or as close to a
ball - shape as you can make it).
Using your hands, carefully form
into eight
small balls and
gently flatten with a spoon to make it about 1/2 inch thick.
Dip a cotton
ball or
small wash cloth
into the tea and squeeze
gently to remove excess liquid.