Easy Dessert Recipe| Chocolate & Coconut Balls With Dry Fruits

So, I had a little bit of this and that left over from kitchen experiments past, and I couldn’t let the good-quality ingredients go to waste. What did I do, then? I just decided to go with the flow, mix up the ingredients in the proportion that seemed best to me when I was mixing them up, do the best I could with the mix at the moment, and come up with something. I did manage to come up with something lovely, something I am surely going to turn to in the future!

The ingredients I am talking about here are cocoa powder, dark chocolate, dry coconut powder, condensed milk, some nuts and currants. I came up with a delicious dessert that can be whipped up in a jiffy, and is super-easy too. I call this ‘Chocolate & Coconut Balls’. These balls have a melt-in-the-mouth  texture, and I can assure you you won’t stop eating at one. 🙂 What is even better is that you need to have just the four basic ingredients in place to make these balls – condensed milk, cocoa powder, dark chocolate, and dry coconut powder. You can add anything else to them – from orange peel to dried fruits to nuts – as the fancy takes you. I’m sure they would taste delicious any which way!

I’ll not say any more about how good these beauties are, and get to the part about making them, right? I’ll leave you to try these out for yourself!

Here is how I made them..

Ingredients (for about 20 balls):

1-1/4 cup sweetened condensed milk

1/2 cup chopped nuts (I used almonds and cashewnuts)

1/2 cup powdered dry coconut

1/2 cup grated dark chocolate (dark chocolate is best to use here, because milk chocolate would make the dish overly sweet)

2 tablespoons unsweetened cocoa powder (for an intense chocolate-ey taste)

Some black currants (for decoration)

Method:

1. Dry roast the coconut powder for a minute or so in a heavy-bottomed pan.
2. Now, add the condensed milk and grated dark chocolate to the pan. Turn the flame to low, and cook till the mixture starts getting thick. Keep stirring constantly, to ensure that the mixture doesn’t stick to the bottom of the pan.
3. At this stage, add the chopped nuts and cocoa powder to the mixture. Cook on a low flame, stirring constantly, till the mixture reaches a consistency where it is quite thick but still a little liquid and malleable. Turn off the gas.
4. Let the mixture cool off enough to handle with your hands. Then, grease your hands with a little butter and shape about 20 small balls out of the mixture.
5. Make a little dent on top of each little ball and press down a couple of black currants over each one.
6. Let the balls cool down thoroughly, and then store them in an air-tight box. They stay good for 4-5 days without refrigeration.

Do you like the sound of this recipe? I hope you do try it out, and let me know how it turned out for you! 🙂

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