Prep 30 mins
Cook 1 hr
Amazing good little chocolate covered balls. Very addictive and so pretty! Cook time is fridge time.
- 4 cups fine chocolate cake crumbs
- 1 tablespoon cocoa powder
- 2 tablespoons desiccated coconut
- 1⁄4 cup apricot jam, warmed
- 2 tablespoons coffee-flavored liqueur
- 2 tablespoons water
- 400 g dark chocolate, melted
- 50 g white chocolate, melted
- Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well.
- Roll mixture into balls.
- Use two level teaspoons of mixture for each ball.
- Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes.
- Dip balls, one at a time, into the melted dark chocolate.
- Return to fridge on the tray and refrigerate until chocolate is set.
- Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag.
- Drizzle chocolate decoratively over the balls and allow chocolate to set.
- These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.
I substituted cherry liqueur for both the water and the coffee flavoured liqueur. I assumed that the cake crumbs were to be stale instead of fresh - put crumbs out for 24 hrs. I did not do the white chocolate portion of the recipe. Used a three teaspoon melon baller. There were a couple of minor things that didn't seem to work out as I expected. The amount of alcohol seemed to small - even though it was doubled from the original. There was an aftertaste of alcohol, but not much of a taste of alcohol. There was not enough moisture in the cake crumb mixture - ended up adding an extra 1/4 cup apricot jam. I have never done a dipping cookie before, and unfortunately this recipe didn't provide instructions. I did the following: melted chocolate in a double broiler, and used chopsticks to put the cookies into the chocolate. Rolled the balls around in the chocolate and used the chopsticks to remove the balls. I am glad that I used a larger scoop than recommended. Any smaller and there would have been too much chocolate for my tastes. I would definitely like to make this recipe again. I would make the crumbs just as stale. Instead of adding more apricot jam, I would add more alcohol (something strong). Would try and see if I could get away with 8 tbl of alcohol.
Excellent and very pretty! I skipped the coffee-flavored liqueur and just added more jam. My husband loved these and told me they were the best he'd ever had! I am going to make this again! Thanks
This was a really nice basic 'Rumball' type recipe. Since neither of are fond of coffee, we used Kirsch instead of the recommended liqueur. We replaced the water with extra Kirsch, and that was good - we wouldn't have wanted any less. We used cocoa sponge cake for the chocolate cake, which should make this relatively low in fat, although we did need to add some extra apricot jam as the mix seemed dry without it. (We did let the cake get stale, the better to soak up the other ingredients) At a rough guess, I think they worked out to about 100 calories per ball; that is for the approximately 36 balls that we got using our melonballer to scoop them out. The main reason we chose this recipe was to avoid the use of commercial cookie or wafer crumbs, which generally contain hydrogenated or partially hydrogenated fats; the dreaded trans fatty acids. This is an excellent basic recipe - I like the texture of the cake so much more than wafer crumbs. This would be great with all kinds of variations. I can see adding minced candied ginger, dried cherries, cranberries, nuts or candied peel, other liqueurs, rum or brandy.