CHOCOLATE BANOFFEE BISCUIT BALLS RECIPE BY TASTY
Here's what you need: digestive biscuit, banana, dulce de leche, chocolate
Provided by Tasty
Categories Desserts
Time 30m
Yield 12 balls
Number Of Ingredients 4
Steps:
- *"Toffee"/Dulce De Leche can be purchase already prepared - or can be made at home through a process of heating Sweetened Condensed Milk - Recipes/instructions can be found online.
- Crush Digestive Biscuits in a large plastic bag.
- Pour into a large bowl and add Banana and about half the can of Dulce De Leche.
- Use a fork to mash and incorporate the banana and toffee into the biscuit crumbs. Add additional Toffee as needed - just enough to coat all the biscuit crumbs without it becoming too sticky.
- Form the mixture into 1 inch (2 ½ cm) balls and freeze for 15 minutes until firm.
- Microwave chocolate for 60 Seconds - stopping after 30 seconds to check and stir.
- Remove balls from freezer and dip into the melted chocolate.
- Set on wax paper and sprinkle with additional biscuit crumbs (optional).
- Allow chocolate coating to harden (chill in fridge to speed up this process).
- Drizzle with additional toffee just before serving.
- Enjoy!
Nutrition Facts : Calories 364 calories, Carbohydrate 53 grams, Fat 14 grams, Fiber 2 grams, Protein 5 grams, Sugar 29 grams
CHOCOLATE BALLS
This is a peanut butter and graham cracker, chocolate covered treat. My mother made these to send to friends and relatives at Christmas time.
Provided by Cynthia Escalante
Categories Desserts Cookies No-Bake Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the peanut butter and confectioners' sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop.
- Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a double boiler. Use a fork to dip the balls into the melted chocolate, and place on wax paper to cool until set.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 12.9 g, Fat 7.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 48.1 mg, Sugar 10.1 g
CHOCOLATE BISCUIT BALLS
This is soooo easy even a kid could do it.It's fat free and the sweetness can be adjusted for your taste.My aunt used to make them so I have the recipe from her.It is very tasty and these balls can be preserved for many days:D if you uselike 400g biscuits u will have lots of balls
Provided by Aishah
Categories Dessert
Time 30m
Yield 20-30 balls
Number Of Ingredients 6
Steps:
- Ok now first you have to toss all those biscuits until small pieces and some even powder.
- make a syrup from water+cocoa powder+sugar.For those who want some fat, they can add butter and some chocolate.
- Pour the warm syrup in small amounts on the biscuits and mix with your own hand.Its got to come like a plasteline paste.So if you are not sure how much syrup to put, just add a little and figure out the consistency.You should be able to modelate it easily in your hands.
- Cool it in the fridge for 10 minute.
- Take small amounts of the paste and tossit on your palm.In the center, put 1 almond, or dried fruit or sultana or whole cherry from the jam or whatever nut or small piece of conserved fruit you like.
- Now cover the fruit so it will be in the center and make a ball from it, rotating it between your palms.The ball should be the size of a soda bottle cap.
- On a plate, put your coconut flakes or chopped nuts and roll your ball in it!
- Enjoy!
- *Tip:wet your hands from time to time a bit so the balls would come up beautifully and wont stick to your fingers and palms.
Nutrition Facts : Calories 71.8, Fat 3.3, SaturatedFat 0.9, Cholesterol 0.6, Sodium 116.1, Carbohydrate 9.2, Fiber 0.5, Sugar 0.5, Protein 1.5
EASY CHOCOLATE BISCUITS
Try this basic recipe for fail-safe biscuits every time. Make a batch of chocolate chip cookies, or adapt it to include nuts, fruit or your favourite sweets
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 40m
Yield Makes 25 biscuits
Number Of Ingredients 6
Steps:
- Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
- To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
- As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.
Nutrition Facts : Calories 243 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
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