Chocolate balls

Chocolate balls

By
From
Cooking from the Heart
Makes
40
Photographer
Mark Roper

Ingredients

Quantity Ingredient
250g marie biscuits
500g hashachar haole or nutella
1 teaspoon rum
1 teaspoon vanilla essence
desiccated coconut, for coating

Method

  1. Crush the biscuits with a rolling pin, then chop them in a food processor until they resemble coarse breadcrumbs.
  2. Tip the biscuit crumbs into a bowl and stir in the chocolate spread, rum and vanilla. Form the mixture into balls, then roll the balls in coconut until coated all over.
  3. Refrigerate until set.
Tags:
Jewish
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