Martin's Chocolate Salty Balls A quick chocolate rush that has a very distinct bitterness but does not contain any salt. Should be stored in the refrigerator as they will soften in warm weather. I recommend imported bittersweet couverture but the balls can be made with the sweeter varieties of chocolate. 250gm bittersweet chocolate or couverture (available from good supermarkets or specialty food stores) 125gm unsalted butter 3 tablespoons brandy or rum 1 tablespoon good instant coffee 3 tablespoons boiling water Dutch cocoa* Pure icing sugar * * (both for dusting) Combine instant coffee with boiling water and chocolate (broken into pieces) into a double boiler, heating until chocolate is smooth and lump free. Beat in butter piece by piece, making sure it is totally mixed in, add brandy or rum beating well again. Refrigerate until firm (about four hours). Now your balls are ready for rolling. Take small pieces of mixture and roll into balls. You can decide what size they are. Place balls in a container with sifted Dutch cocoa. Toss until fully coated. Then place balls in sifted icing sugar, making sure they are fully coated. Enjoy chocolate salty balls. Variations: Roll your chocolate salty balls around candied ginger or any type of nut. ) Burke's Backyard 13/1999 Burke's Backyard, magazine PO Box 929 Willoughby, NSW 2068 [EMAIL PROTECTED] (list name is in lower case) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
