Recipe serves: 6

Chocolate balls

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
1 ½ cup sweetened coconut, flaked
20 each mini cake cup (paper)

Preparation steps:
  1. In a large bowl crumble by hand the tea biscuits. The biscuits easily break into small pieces and biscuits "flour". Add the walnuts.
  2. Warm the oil (or butter) in a medium saucepan, add the milk, sugar, cocoa and chocolate. Cook on low heat for a few minutes till all ingredients are blended. Turn off the heat and cool down for 5 minutes.
  3. Add the chocolate mix, vanilla and liqueur to the biscuits and mix well.
  4. Refrigerate for 5 minutes.
  5. Form by hand 2-inch size balls and roll each one in the flaked coconut. Place each chocolate ball in a mini cake cup and arrange the chocolate balls on a tray.
  6. Refrigerate 4 hours or longer before serving.

Picture of recipe
Take note!
  • Measurements:
    5 ¼ oz = 150 grams chocolate = 12 squares
    of Trader Joe Belgium chocolate.

    4.2 oz = 120 grams Kedem Biscuits

Replace the oil with 3 oz unsalted butter (3/4 stick)