Mocha Balls

READY IN: 1hr 30mins
Recipe by dale!

Amazing good little chocolate covered balls. Very addictive and so pretty! Cook time is fridge time.

Top Review by karlsanders

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.

Ingredients Nutrition

  • 4 cups fine chocolate cake crumbs
  • 1 tablespoon cocoa powder
  • 2 tablespoons desiccated coconut
  • 14 cup apricot jam, warmed
  • 2 tablespoons coffee-flavored liqueur
  • 2 tablespoons water
  • 400 g dark chocolate, melted
  • 50 g white chocolate, melted

Directions

  1. Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well.
  2. Roll mixture into balls.
  3. Use two level teaspoons of mixture for each ball.
  4. Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes.
  5. Dip balls, one at a time, into the melted dark chocolate.
  6. Return to fridge on the tray and refrigerate until chocolate is set.
  7. Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag.
  8. Drizzle chocolate decoratively over the balls and allow chocolate to set.
  9. These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.

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