| Ingredients |
| 2 |
4.2 oz package |
Kedem, Plain Tea Biscuits |
| 1/3 |
cup |
walnuts, broken into small pieces |
| |
| 1/3 |
cup |
sugar |
| 1/3 |
cup |
oil |
| ½ |
cup |
milk + 1 Tbsp milk |
| 3 |
Tbsp |
cocoa - baking |
| 5 ¼ |
oz |
milk chocolate (imported from Belgium) |
| |
| 1 |
tsp |
vanilla |
| 2 |
Tbsp |
Chambord liqueur or Raspberry nalevka |
| |
| 1 ½ |
cup |
sweetened coconut, flaked |
| 22-26 |
each |
mini cake cup (paper) |
| |
|
| Preparation steps: |
- In a large bowl, crumble the tea biscuits by hand. Break them into a mixture
of small pieces and a biscuit "flour".
Add the walnuts and set aside.
- In a small saucepan, combine the sugar, oil, milk, cocoa powder, and chocolate.
Cook over low heat for a few minutes, stirring constantly, until the ingredients are fully blended.
Remove the saucepan from the heat and let the mixture cool for 5 minutes.
Stir in the vanilla and liqueur, mixing well
- Pour the chocolate mixture over the crumbled biscuits and walnuts. Mix well.
- Refrigerate the mixture for 5 minutes to make it easier to handle.
- Place the flaked coconut into a small bowl (about 4" wide).
- Using your hands, form 2-inch-sized balls from the mixture.
Roll each ball in flaked coconut until fully coated.
Place each chocolate ball into a mini cupcake paper and arrange them on a tray.
- Refrigerate for at least 2 hours before serving.
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