10/21/17 O&A NYC THE MORNING FUNNIES/FOOD: Chef’s Chocolate Salty Balls


Chef’s Chocolate Salty Balls performed by Issac Hayes is the ninth episode of the second season of the animated television series South Park, and the 22nd episode of the series overall. Chef’s Chocolate Salty Balls originally aired in the United States on August 19, 1998 on South Park. 


Park City, Utah is in the midst of the Sundance Film Festival. Sundance’s founder, Robert Redford, has decided that Park City has become too run down by the annual migration of the Hollywood jet-set and commercialism, so he decides to move the festival next year to another small mountain town: South Park, Colorado. South Park is immediately deluged by Hollywood tourists. Chef sets up a sales stand at the festival for his fudge cookie recipes, and finally settles on selling his Chocolate Salty Balls, which do brisk business.

Chef’s Chocolate Salty Balls


Chef’s Chocolate Salty Balls Recipe


2/3 cup salted butter

1 1/2 cups sugar

1/4 cup brandy

4 cups semisweet chocolate chips

2 teaspoons vanilla extract

4 eggs

2 tablespoons cinnamon

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon table salt Coarse sea salt, to taste


In a saucepan, bring the butter, sugar and brandy to a boil, stirring constantly. Remove from the heat. Stir (with a wooden spoon) in 2 cups of chocolate chips until melted. Remember to give that spoon a lick!

Cool mixture slightly. Stir in vanilla. In a large mixing bowl, beat the eggs. Gradually add the chocolate mixture and mix well. Combine the flour, baking soda, cinnamon and salt, then gradually add the dry ingredients to the chocolate mixture.

Stir in any remaining chocolate chips. Spread into a greased baking pan. Bake at 325 degrees for 35-45 minutes or until a fork inserted in the center comes out clean. Careful not to burn your balls!

Let cool just enough that it won’t burn your hands. Meanwhile set up a small plate or cutting board with some of the sea salt on it. Scrape up the brownie mix, working around the edges. You don’t want to use the hard edges for the balls.

Begin shaping 1″ balls out of the mix, give or take in size. Roll the balls in the salt. Do this very lightly (I suggest you do NOT try to emulate the picture), a little sea salt goes a very long way. If you do happen to oversalt, just brush the excess salt crystals off. Too much salt is bad, mmmkay? You’re done, put ’em in your mouth and suck ’em! – 

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