Chocolate Cherry Coconut Balls Recipe


I love chocolate. As with coffee, it's a very tough day if I have to go without. There's something really satisfying about a small piece of chocolate (or five) with a cup of tea or Milo before bed. I seem to be stockpiling it because in addition to the stash at the back of my bedroom cupboard and the ice-cream in the freezer, I now have two boxes of chocolate balls singing to me from my fridge.
As simple as it is, this isn't a quick recipe: though not much work will go into it, the messy mixing process, the rolling and the (soul crushing) wait time means you will have to make them ahead.


The thing to remember with this recipe is that, unlike your regular chocolate ball, the cherries are a wetting agent and, depending on the biscuit you've used, your mixture could come out wetter than anticipated. Fortunately, the added cocoa does help bind it all together. No, you don't need to worry about eating 'raw' cocoa (as I once was). It's not raw. And I wouldn't recommend using raw cacoa in its place, a quick Google search brings up some frightening results.

You can use grated chocolate, crushed nuts or shredded coconut to decorate in lieu of the desiccated coconut. These balls are super-amazingly sweet so skip the sugar in your tea and prepare yourself for diabetes!


Choc-Cherry Balls

Makes 18-24 balls
200g glace cherries
250g pkt chocolate biscuits
395g tin sweetened condensed milk
3/4 cup cocoa powder
2 1/2 cups desiccated coconut + 1 cup, extra, for decorating

  1. Line the bottom of shallow, resealable containers with non-stick baking paper. Alternatively, line baking trays.
  2. Finely chop the glace cherries until almost minced. Crush biscuits in a food processor or place them in an unsealed ziplock bag and beat them with a rolling pin.
  3. Place all remaining ingredients in a large bowl and mix by hand and until you have a thick, even mixture.
  4. Wet your hands. Take a tablespoon of the mixture and roll into a neat ball. Then roll in desiccated coconut and place in a lined container. Repeat with remaining mixture, then seal the containers. Refrigerate for four hours, or overnight.



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