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.
- 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
Directions See How It's Made
- 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.