Mocha Balls

1. 1

   Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well.

2. 2

   Roll mixture into balls.

3. 3

   Use two level teaspoons of mixture for each ball.

4. 4

   Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes.

5. 5

   Dip balls, one at a time, into the melted dark chocolate.

6. 6

   Return to fridge on the tray and refrigerate until chocolate is set.

7. 7

   Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag.

8. 8

   Drizzle chocolate decoratively over the balls and allow chocolate to set.

9. 9

   These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.

No additional tips available.