Tia Maria Chocolate Balls

These are a deliciously rich, decadent treat to have with coffee or a glass of Tia Maria or coffee after dinner. The recipe is simple, and you can substitute most alcohol varieties into this recipe such as Kahlua, dark rum, Brandy, Whiskey etc. Creamy alcohol like Baileys goes best with white chocolate, however this recipe works with baileys too. You may want to substitute the cocoa for coconut flour if you don’t like the chocolate flavour too rich.

 

Ingredients

  • 90 ml tia maria
  • 250 grams dark chocolate
  • 1/2 cup sifted cocoa powder (plus an extra tablespoon for decoration)
  • 150 grams white chocolate

 

Chocolate Balls

 

Method

  • Melt chocolate in a water bath
  • Add Tia Maria and whisk until emulsified (fats blended into other ingredients so the mixture is creamy, not chunky or separated)
  • Gently stir through cocoa powder
  • Place mixture in fridge until set
  • Roll into balls using a teaspoon or a melon baller to get even sized portions. Put balls on a tray and leave in the fridge while doing the next step.
  • Melt your white chocolate, and temper if it is cocoa butter based. Vegetable fat chocolates do not need tempering.
  • Line a tray with baking paper.
  • Using a fondue fork, or a skewer if you don’t have one, stab through the bottom half so the holes will be hidden by the white chocolate. Dip the ball half way into the melted chocolate, removing straight away so the ball doesn’t melt or leave dark stains behind in the white.
  • Carefully transfer to the baking paper lined tray, placing flat so the chocolate runs down to form a base. Gently put your finger on top of the ball to support it while you remove the fork or skewer.
  • Repeat until all balls are dipped, placing them a couple of cm’s apart on the tray so they don’t join together.
  • Place a tablespoon of cocoa powder in a sifter (tea strainer is perfect) and lightly sprinkle the tops with cocoa powder to finish. If you live in a humid climate, these will sweat when you remove them from the fridge. Dust again with cocoa powder before serving if required.
  • Refrigerate for about an hour before removing from paper and placing in an air tight container to store. Refrigerate if you live in a climate above 22C.

 

Author: admin

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