Extra time:2hr chilling ›
- Crush the biscuits to form crumbs, I recommend using a large clear food bag and a rolling pin or I have found rolls of cling film, a meat cleaver or anything remotely heavy works well. You are looking for a fine consistency, not big chunks.
- Melt the butter in a medium sized saucepan and add the sugar and golden syrup until the sugar and butter are incorporated.
- Add the cocoa powder (adjusting to taste if required), stir in well and remove from heat.
- Add the crushed biscuits in stages to the butter mixture to form a dough-like consistency. Add as much as required - different biscuit types will have different absorbancy, so use your instinct. You want a firm consistency to make into balls.
- Take a teaspoonful or an ice cream or cookie scoop of the mix and roll into a ball. Set aside on a baking tray or plate. Continue to do this until all your mix is used up. Then place your baking tray in the fridge to firm up for at least 30 minutes. Once firm they can be decorated.
- Melt good quality chocolate either in the microwave or over a double boiler. Dip each of the biscuity balls into the chocolate and add toppings as desired. Leave to set on a wire rack over a baking tray to catch any excess chocolate or sprinkles. You can place in the fridge to quicken the process.
- Serve on their own as a sweet treat, or you could use lollypop sticks (insert into the biscuity ball before initial cooling).
Use your own choice of biscuit for the base, I use Trufree® biscuits as I find they are the best. If you make your own, you can use them. You can use whatever chocolate or toppings you fancy.
Use only good quality chocolate. Not only does it melt better, it tastes good! Some cooking chocolates can leave a waxy consistency.
This recipe can be used for both gluten free and gluten containing diets with equal amount of pleasure!