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“These are rich and delicious but easy to make with simple ingredients. I got these from my cousin Maria who rolled them in chocolate sprinkles but I prefer them dipped in melted chocolate.”
READY IN:
4hrs 40mins
YIELD:
20 balls
UNITS:
Metric

Ingredients Nutrition

  • 250 g packet biscuits (petit buerre or tea biscuits)
  • 44.37 ml unsweetened cocoa powder
  • 1 egg yolk
  • 125 g butter (no substitutes as it detracts from the flavour)
  • 118.29 ml milk
  • 118.29 ml sugar
  • 1 lemon, zest of, small
  • 0.25 ml cognac
  • 200 g chocolate couverture

Directions

  1. Melt butter in a saucepan and mix with lemon zest and cognac.
  2. Finely crush biscuits and mix in a large bowl with sugar and cocoa.
  3. Warm up milk to lukewarm and add to bowl with dry ingredients.
  4. Immediately add the butter mixture and combine well.
  5. Allow to firm up for at least 4 hours, or place in deep freeze for 30 minutes.
  6. Roll into small balls and place on foil-lined tray. Keep cold.
  7. Melt chocolate in a double boiler and dip each ball in and allow chocolate to set.
  8. You can roll these in chocolate sprinkles, crushed walnuts, cocoa powder or whatever else you like.
  9. They last a week in the fridge in a sealed container.

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