In between the primarily Indian cooking household, curry aromas, caramelizing onions on the stove and plain basmati rice to go with the multitude of curries and bhadgis, my childhood memories are laced with prominent memories of shakshuka my dad always made, decadent crust pizza my sister Ilana, a fourth out of six kids, always made, Israeli salads and petit beurre cocoa and coconut chocolate balls we all chipped in to form. Unlike this recipe we broke the petit beurre by hand not pulsed in a food processor. It gave us more control over the size of the chipped biscuits and therefore the final product appearance. I do not think using a food processor detracts from the final result but you have to be careful not to pulse the biscuit to dust. Half the batch will be finer and half will be more of a rough chop.this recipe where I call for best wine, one you would drink, believe me when I say, for these chocolate balls, for best results, buy the cheapest cooked sweet wine, the one everyone snubs, Manischewitz! Maybe you can try half the batch with wine and half without. Chocolate and coconut are a perfect pairing in my book, especially given the honorary place coconut has in an Indian household. If you are not a coconut aficionado this dessert will tatse great even without. This is a large batch I will show you how you can use for multiple dessert recipes like the classic chocolate balls, a chocolate log and even use this as a pie crust or a base for an unbaked chocolate mouse cake. I used shallow tart mold to demonstrate. This post will cover the classic chocolate balls and log and a pic into what's to come. I am happy the chocolate balls became part of my son's childhood memories and they were on his list of must haves prior to him leaving to college this coming Saturday. His diet this week will be quite interesting as his wish list is quite random.
About 1 lb Petit Beurre biscuits (500gr about1.1lbs)
1 cup Sugar
1 cup milk or water
1/2 cup cocoa powder
1 stick (4oz) margarine or butter (113gr)
2 teaspoons vanilla
2 tablespoons sweet red wine (Maniscewitz), optional
Unsweetened coconut flakes
1. Pulse Petit Beurre in a food processor for a rough chop in batches if necessary. Remove to a big bowl.
2. In a small sauce pan add milk and sugar and over low/medium heat dissolve the sugar stirring with a rubber spatula. Don't reach a boiling point.
3. Add cocoa powder to milk/sugar mixture still on lo/medium heat and continue stirring with a rubber spatula until mixed well. Don't reach a boiling point.
3. Cut margarine or butter into smaller pieces and add to milk/sugar/cocoa powder mixture on top of heat until dissolves and mixture reaches a smooth consistency. Don't reach a boiling point. Take off the heat.
4. Stir in 2 teaspoons vanilla and wine (optional) once milk/sugar/cocoa/margarine mixture is off the heat .
5. Pour wet mixture over the biscuits and fold with a rubber spatula until evenly coated. Let cool a bit.
6. sprinkle a bottom of rectangular storing container with a lid with some coconut flakes.
7. Pour coconut flakes for coating in a separate smaller bowl.
8. With damp hand (I wash and pat dry hands lightly) start forming chocolate balls to desired size (see pic) and put in coconut flakes bowl to coat with coconut all around. Line the coconut coated chocolate ball in the storing container. Put a tight lid on and refrigerate for few hours.
9. Chocolate Log: take some of the mixture and form in a log shape (see pic) on top of plastic wrap. You can decide how large or small you wish your log to be. When desired shape is achieved, wrap with plastic and store in fridge for few hours. When ready to serve slice and sprinkle with coconut flakes or serve as is.
Important note: I made about 16 chocolate balls, one small log and a small pie crust base from the entire batch. You can make chocolate balls from the entire batch. It's an easy dessert to make. Can keep in fridge for few days but I will be surprised if it lasts. You can freeze part of it after forming in a tight lid container.