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Makes: 16 Method
Place the chocolate cake in the bowl of a food processor
and process until fine crumbs form.
Combine the butter, condensed milk and brown sugar in a
medium saucepan over medium heat. Cook, stirring, for 10
minutes or until the butter melts and the mixture thickens
and comes away from the side of the pan. Remove from heat.
Set aside for 30 minutes to cool slightly.
Add the cake crumbs to the butter mixture and stir until
well combined. Use your hands to roll 1 tablespoonful of the
cake-crumb mixture around each marshmallow to enclose and
form a ball.
Combine the coconut and chocolate sprinkles on a large
plate. Roll each chocolate ball in the coconut mixture to
evenly coat. Place on a tray lined with non-stick baking
paper. Cover loosely with plastic wrap and place in the
fridge for 1 hour or until firm.
Notes & tips
You can make these baubles up to 1 day ahead. Store in an
airtight container in the fridge. For a more festive
flavour, you can use coloured and flavoured marshmallows for
this recipe.
Source: Australian Good Taste - December 2004 , Page 81
Recipe by Amanda Kelly & Sarah Hobbs
More recipes at:
www.taste.com.au
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Ingredients
