Chocolate Balls

These might be the easiest treat I have come across yet and that’s saying something as most of the treats I make are pretty simple. They look very similar to rum balls, with the coconut on the outside but they use crushed biscuits as their base rather than weetbix so they are actually quite different on the inside; a bit softer. You could always roll them in different things too; crushed peanuts, cocoa, sprinkles…. Really, whatever you can lay your hands on. The balls will lend themselves to most other flavours well. These can also be made into truffle-like treats by coating them in chocolate.

Speaking of other flavours, these are perfect for spiking with alcohol. You could easily turn them into a rum ball variation or add mint (Crème De Menthe) or orange (Cointreau) for something a little different. I added Cointreau to mine and it added a lovely extra dimension to the treat. Sorry kids, these ones are only for the adults






Like I said earlier, these really can’t be any easier. Grab your food processor and throw in the biscuits and pulse to make crumbs. If you don’t have a processor, put the biscuits into a freezer bag and bash with a rolling pin. It doesn’t matter if the crumbs are different sizes or you have a few slightly larger bits, as they will just give you a bit of a crunchy bit in the ball. Once the biscuits are crushed, add the condensed milk and cocoa and combine (you can do this in the processor too if you want).






Then stick the mixture into the fridge for about 20 minutes to firm up enough to roll into balls. Make them as small or large as you wish and then roll in coconut (or another topping as discussed above… I really want to try crushed peanuts… mmm). And that’s it! Keep them in the fridge and enjoy!

If you decide to coat them in chocoalte… and I really recommend that you do, simply melt the chocolate (about 200 grams did most of the batch) then drop the ball in, roll it over with a fork and then lift it up and let the excess chocolate drip off. Place on a baking paper covered plate and place in the fridge to set. To make the white choc drizzle I simply melted a little white chocolate, put it in a piping bag with a really small tip (or you could use a ziplock bag and snip a tiny hole in the corner) and then squeeze it over in the pattern desired.

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