Happy Easter everyone!!!! I have been wanting to try my hand at making Easter chocolate eggs. Well, I don’t have a proper recipe. I know out there, there are many recipes that I can try.
I decided to make from scratch and memory of what my grandma had made her Chinese colourful soft doughy balls which is serve with syrup. I don’t remember what it is called. It didn’t turn out right so off they go into the bin.
Being determined to make it work; experimenting with what ingredients I have in my pantry. I have to say its success but not to my grandma method, however to my own exploring creation.
That’s what it is all about if you are empowered and craving to eat chocolate and wanting to give to friends for Easter. So, here’s mine; though not beautiful but presentable delicious. Enjoy making Easter chocolate balls!!!!!
120 g desiccated coconut
1/3 c Lactose full cream milk
1/4 c olive oil
2 Tbs golden syrup
pinch pink Himalayan salt
10 Tsp plain flour, (Opt) see Note*
100 g dark chocolate, Use 70% Lindt brand
1 Tsp olive oil
Prepare cookies tray with baking paper and set aside until needed. Next in a blender, blend coconut, milk, oil, golden syrup and salt blend about 30 seconds until mixture well blended. Then set aside for 30 minutes in fridge for coconut to starts absorb the liquid and allow filling to firms up a bit.
Filling mixture should be soft and able to hold shape. Use clean hand pinch enough filling and roll into ball shapes. Once done, finished the rolling into balls, refrigerate for 4-6 hours.
After 4 hours touch the filling to see if it’s hard. If it’s hard, then melt chocolate in a bowl on top of a pot with water on hob; once start to melt add oil, stir to mix well.
Using a satay stick, dip one ball at a time into melted chocolate, then gently tap it on the side of bowl to allow excess chocolate to drip back in. Next gently slide chocolate balls back onto the lined tray and sprinkle some chocolate on top. Then refrigerate overnight.
Note: You might need to use plain flour if it’s too runny stir through flour and rest for 5 minutes. *As my filling is runny, I had added flour until the consistency is soft and able to hold the shape*.
You might want to use pitted dates, blend in hot water till its puree and add bicarb to hold the shape instead of desiccated coconuts and use normal milk. You may want to use coconut oil or sunflower oil instead of olive oil, which is much heavier.