In the past few months I have become a pinterest addict. I recently discovered a pin, that I just couldn’t resist making. Chocolate Kahlua Balls. Since I am a certified chocolate addict and I love putting booze in my cooking and baking, I was smitten for this recipe fast. A few days ago I gave it a go (changing bit of it to my liking of course). The result was a decadent chocolate ball with just a hint of Kahlua. The balls aren’t too sweet and are the perfect after dinner treat. Give them a try today.
Adapted from dashrecipes.com
Makes 25-30 medium to large sized balls
2 squares bittersweet chocolate
¾ cup semi sweet chocolate chips
1 5 oz can evaporated milk
2 cups honey graham crumbs
1 ¼ cups gingersnap cookie crumbs
1 tbsp pure vanilla extract
1/3 cup Kahlua
2+ cups medium unsweetened shredded coconut
½ cup sliced or shredded hazelnuts
In a medium sized pot or saucepan melt the bittersweet chocolate and chocolate chips in the evaporated milk over low heat. Stir until blended. Remove from heat. Cool 20-25 minutes. Add all the remaining ingredients except coconut. Stir into the melted chocolate mixture. Shape the chocolate mixture into balls aprox 1 inch in size. Roll in coconut. Place on parchment paper (or waxed paper) to let set at least 1 hour. Place in an airtight container in the fridge for at least 2 hours before serving. Enjoy.