Whisky Balls

Name: Whisky Balls
Cook time: 45 min
Total time: 45 min
Yield: 35
Ingredients: 300 g Dark chocolate; 350 g Honey cake (brown gingerbread); 100 ml Whiskey; 75 g Macadamia nut kernels; 60 g blackcurrant jelly; 15 g Coconut oil; 7-10 Tbsp Gold leaf; 1-2 TABLESPOONS Cocoa powder; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 35

300 g Dark chocolate
350 g Honey cake (brown gingerbread)
100 ml Whiskey
75 g Macadamia nut kernels
60 g blackcurrant jelly
15 g Coconut oil
7-10 Tbsp Gold leaf
1-2 TABLESPOONS Cocoa powder
baking paper

Directions

1
Chop 100 g chocolate and melt over a warm water bath. Finely crumble the honey cake, sprinkle with whiskey. Chop macadamia seeds. Add nuts, jelly and chocolate and mix well. Chill briefly until the mixture is a little firmer but still malleable. Form approx. 35 balls out of the mixture and put them in a cool place.
2
Chop 200 g chocolate and melt with coconut oil over a warm water bath. Dip the balls individually into the chocolate, drain well and place on a tray with baking paper. Decorate with gold leaf before the chocolate becomes solid. Leave to dry. Dust half of the balls with cocoa. Store balls in a cool and dry place