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.
Ingredients
- 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.