Three Ingredient Baking by Sarah Rainey

Author:Sarah Rainey
Language: eng
Format: epub
ISBN: 9780718187590
Publisher: Penguin Books Ltd
Published: 2018-01-09T05:00:00+00:00

Weigh out half the chocolate and chop it into small chunks. Put these in a food processor along with the dates and the coconut. Whiz the ingredients until they come together into a crumbly ball.

Take the mixture out of the food processor and roll small balls – no bigger than 50p pieces – between your palms. Place them on a plate covered with greaseproof paper.

Melt the remainder of the chocolate in a heatproof bowl by blasting it for 20-second bursts in the microwave, or put it over a pan of boiling water and stir.

Let the melted chocolate cool slightly. As it does, prepare a piping bag by snipping a minuscule corner off a sandwich bag (no more than a millimetre or two – you want to create a pinhole).

Use a spatula to transfer the cooled chocolate to the piping bag – being careful to hold the open end shut until you’re ready to use it – and drizzle it over the coco balls. Don’t worry about making a pattern – the messier, the better. If all this sounds like too much work, you can be lazy and drizzle the chocolate from a spoon – but it won’t look as professional.

Once the chocolate has set, put the balls in paper petit-four cases to serve.

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