Tag Archives: coconut

Recipe Review: Chocolate Balls

Truffles:  Chocolate Balls

I belong to a fun group of friends over on Live Journal called My Flist Cooks. We post recipes to share with each other. While there aren’t loads of recipes posted on a regular basis, what is posted is usually really tasty!

One of my favorite things about My Flist Cooks is the opportunity to try recipes from friends around the world.  Many of the recipes are family favorites and come highly recommended.  I love knowing that people I know and like enjoyed a recipe enough to post it on MFC.

As a treat for my family, I tried ‘s hardhatcat’s Chocolate Balls from her Truffles post.

Chocolate Balls
by hardhatcat

  • 250g packet plain biscuits, crushed (from Cat:  I crush mine in the blender, but a plastic bag and rolling pin will do the same thing)
  • 1 cup desiccated coconut
  • 2 tbsp cocoa powder
  • 400g tin of condensed milk
  • extra coconut

Add dry ingredients to bowl and blend well.  Add condensed milk and mix well.  roll into balls and roll in extra coconut.  Store in airtight container.

Jen’s notes:

  • I Americanized my batch a bit by using most of a 12 oz box of Vanilla Wafers in place of the plain biscuits.   I did weigh them out so that I had 250g and I’d estimate there were about 10 cookies left in the package when I was done.
  • The sweetened condensed milk I bought came in 396g cans.  I didn’t adjust the recipe for that, but it didn’t seem to hurt anything, on the contrary, they were really moist.
  • I crushed the cookies in my food processor and then added all the ingredients right to the processor.
  • Having killed my last cookie scoop, I used a teaspoon to scoop out the mixture and roll it in coconut. I think it was a little too sticky because they went flat and looked more like cookies than truffles. After some time in the fridge, I was able to roll them into a nice ball shape.  If I make them again, I’ll pop them in the fridge first, and then roll out the balls.

My family LOVED them. They’re super rich and very yummy!  Thanks for sharing the recipe, Cat!

more recipes

Add your Sewhooked-related photos to my flickr group and you might be featured in a future post.

Photobucket

 
Sewhooked Shop | FB | SHFB | Flickr | Twitter | Bloglovin

Recipe: Bon Bon; Bon Bon


Coconut Bon Bons

O! Christmas Candy!  My house smells like chocolate…and peanut butter…and coconut…and sugar and and… Christmas!

I grew up with my mom making Coconut Bon Bons (which we called Bon Bons) every Christmas.  My mom still makes them and it’s one of the candies I make that my friends start asking about in mid-November.

Peanut Butter Bon Bons are a more recent family favorite.  My hubby calls them Peanut Butter Cups on Steroids.   It’s a fairly apt description of spherical pb and chocolate goodness!

Coconut Bon Bon Filling:

  • 2 pounds (or 7 1/2 cups) of powdered confectioner’s sugar
  • 3 cups coconut
  • 14 oz. sweetened condensed milk
  • 1/2 cup butter, room temperature
  • 2 cups of chopped pecans

Chocolate Coating:

12 oz of semi-sweet chocolate chips
1/4 pound of food grade paraffin (optional – but the chocolate will look nicer and hold together better if you use it)



Mix all ingredients thoroughly.   The mixture should be firm and hold together.  If not, add a little more powdered sugar.



Using a cookie dough scoop, scoop out balls.  Round them with your hands and place on a cookie sheet lined with parchment paper.  Refrigerate for about an hour.

Melt the chocolate chips and paraffin in a double boiler over low heat.  Using a toothpick or skewer, dip each of the coconut balls into the chocolate and place back on the parchment paper.  Let stand to room temperature and store in an airtight container (unless you eat them all first!).


Peanut Butter Bon Bons

PB Bon Bons Filling:

  • 2 cup creamy peanut butter
  • 1/2 cup butter, room temperature
  • 3 3/4 cup powdered confectioner’s sugar

Chocolate Coating:

  • 6 oz of semi-sweet chocolate chips
  • 1/8 pound of food grade paraffin
  • (if you make Coconut Bon Bons, too, you’ll have plenty of chocolate coating left for these, too)




Mix peanut butter, butter and sugar.  It will look crumbly, but it’ll hold together.



Roll into balls place on parchment paper.  Refrigerate until firm, about 1 hour.    Melt the chocolate chips and paraffin in a double boiler over low heat.  Using a toothpick or skewer, dip each of the coconut balls into the chocolate and place back on the parchment paper.  Let stand to room temperature and store in an airtight container.

Look for more holiday recipes later in the month!

Add your Sewhooked-related photos to my flickr group and you might be featured in a future post.

Photobucket

 

Sewhooked Shop | FB | SHFB | Flickr | Twitter | Bloglovin