Chocolate balls
- 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
Step 1
Line a large airtight container with baking paper & set aside.
Step 2
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.
Step 3
Break the sponge cake into pieces. Over the top of the bowl, rub each piece between your palms until it resembles crumbs.
Step 4
Add 2 cups of coconut, cocoa & condensed milk.
Step 5
In a separate bowl, add remaining 2 cups of coconut. This will be used to coat the balls.
Step 6
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.
Storage:
In fridge, in airtight container for up to 2 weeks.
In freezer, in airtight container for up to months.
No comments:
Post a Comment