Crumbled biscuit and chocolate balls
Makes 25 balls
INGREDIENTS:
120ml whole milk
Pinch of kosher salt
200g good quality dark chocolate pieces (aim for 70% cacao), chopped
55g unsalted butter, softened at room temperature
½ tsp vanilla extract
225g petit beurre cookies or other plain butter biscuits 50g unsweetened cocoa powder
100g toasted and finely shredded sweetened coconut 50g finely chopped pistachios
METHOD:
Put the milk and salt in a medium saucepan and heat until hot but not simmering. Remove from the heat, add the chocolate and butter, and stir until the chocolate is melted. If you need to put the pan back on the heat for a minute to get the chocolate to melt, that’s fine. Add the vanilla and stir until the mixture is smooth and creamy. Chill until thick but not fully firm, about 45 minutes.
Put the cookies in a heavy plastic bag and crush them with a rolling pin or heavy pot. You want a mix of fine crumbs and little pieces, the largest about the size of a Cheerio. Fold the cookie crumbs into the chocolate mixture.
Refrigerate until the chocolate has set, about 1 hour. Scoop the mixture into little balls using a small ice cream scoop or tablespoon. Gently roll to make the balls evenly round.
Roll the balls either in the cocoa powder, coconut, or chopped pistachio until nicely coated, then keep cool until time to serve. These will last in an airtight container for up to about a week . . . if they aren’t eaten before then. You can also freeze them and let them thaw for 5 minutes before serving. They taste delicious half-frozen. Adapted from Shuk (Artisan Books) Copyright © 2019.