Keep them tiny – just a taste
Really easy recipe – the only problem is that your hands get very chocolatey. I think that the longer you can leave the mixture in the fridge the less messy your hands should get. These need to be quite small, otherwise they are quite a commitment to eat. You want to feel as if you have tasted something special and left to feel as if you want more.
You need lots of chocolate sprinkles. I used shredded coconut once I ran out of sprinkles. The two looked quite good together.
Ingredients:
(makes about 40 – always better if made quite small)
- 1/2 cup sultanas
- 200g rich dark cooking chocolate – melted
- 2 tbs kahlua or other substitute
- 1 tin Top ‘n’ Fill Caramel
- 1/2 cup chopped mixed nuts
- 1/2 cup biscuit crumbs – use butternut cookies or something with taste
- 1/2 cup chocolate sprinkles
- 100g white chocolate – melted
- Red and green glace cherries, sliced in half
Method:
- Soak sultanas in alcohol until absorbed.
- Combine melted chocolate, caramel, sultanas, biscuit crumbs and nuts and refridgerate until almost set.
- Roll teaspoonfulls into balls, using fingertips, and then roll in sprinkles or coconut and put in freezer to really cool.
- Melt white chocolate – not too runny, spoon over each ball and allow to run down the sides. Top each one with a chalf cherry.
- Return to the freezer on a tray until quite hard before packaging between sheets of Glad Bake until ready to serve.