- 1 pkt milk arrowroot biscuits
- 1 x 230g sponge cake (store bought or home made)
- 4 cups desiccated coconut (split in recipe)
- 3 Tbspn cocoa
- 2 x 400g tins condensed milk
Thursday, 21 November 2013
This is the perfect recipe in the lead up to Christmas but I tend to make them all year round and keep them in the freezer. Chocolate balls make a lovely Christmas gift by placing in a glass jar & wrapping with ribbon, great in lunch boxes, at any party or as an accompaniment with tea & coffee.
Line a large airtight container with baking paper & set aside.
Place the biscuits in a zip lock bag & crush with a rolling pin until it resembles crumbs. This can be done in a food processor or Thermomix to save time. Transfer crumbs to a large bowl.
Break the sponge cake into pieces. Over the top of the bowl, rub each piece between your palms until it resembles crumbs.
Add 2 cups of coconut, cocoa & condensed milk.
In a separate bowl, add remaining 2 cups of coconut. This will be used to coat the balls.
Mix the chocolate mixture with your hands until well combined. Wet hands & roll the mixture into balls. Coat with coconut & place in lined container. Repeat with remaining mixture & refrigerate until balls have set.
In fridge, in airtight container for up to 2 weeks.
In freezer, in airtight container for up to months.
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