the great thing about betti’s coco balls is that there is no baking or cooking required – get your mise-en-place done and you are good to roll. this is a great dessert to whip up when you do not have much time and it can be made a day in advance.
at the end of the day, you got yourself a luscious, rich chocolate ball with a little surprise in the middle.
i need to shout out to the gorgeous betti for sharing this wonderful hungarian dessert with me and now has given me the permission to share it with all of you!
betti’s coco balls
ingredients500g biscuit powder – i used arnotts milk arrowroot. pop the biscuits in a bag and smash them to death. it does not necessary need to be fine powder. 100g unsalted butter 3 tablespoons cocoa powder
200g powdered sugar – once again i cut down quite a lot – i used most probably 120g of sugar. taste the mixture as you add in the sugar – you might not need all 200g. grated coconut (fresh)
sour cherry liqueur / cherry brandy – i used rum and water sour cherries – i used fresh cherries instead.
method– standby a plate (yes plate) of water – mix the biscuit powder, butter, cocoa and powdered sugar with sour cherry liqueur, with wet hands. for the liquid, you need to add enough to bind the mixture into a dough – you most probably need 1/2 – 1 cup of liquid (if you do not want to add in any alcohol, water is fine) – just add in bit by bit till the dough firms up. – scoop a tablespoon of the mixture, flatten and put half a sour cherry into the dough, and gently roll it into a ball. if the dough does not bind or start to crack, dip your fingers in the plate of water and gently pat and seal the dough. – roll the ball in the grated coconut flakes. – once done, put the coco balls in the fridge for a few hours (at least 2 hours) before serving .