| 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 |
| 20-24 |
each |
mini cake cup (paper) |
| |
|
| Preparation steps: |
- In a large bowl crumble by hand the tea biscuits. The biscuits easily break into
small pieces and biscuits "flour". Add the walnuts.
- Place the sugar, oil, milk, cocoa, and chocolate in a medium saucepan.
Cook on low heat for a few minutes till all ingredients are blended. Mix with a spoon while cooking.
Turn off the heat and cool down for 5 minutes. Add the vanilla and liqueur and mix well.
- Add the chocolate mix the biscuits and mix well.
- Refrigerate for 5 minutes.
- 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.
- Refrigerate 2 hours or longer before serving.
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