I have always been a bit suspicious of people who don’t like chocolate. My mind can’t completely grasp how anyone’s taste buds would say no to that glorious taste. I myself am a self professed chocolate addict, and a day hardly goes by without my body demanding its cocoa fix.
This week we already posted one of my favorite desserts on Monday (lemon pie), but I think the arrival of spring in New York calls for another sweet celebration. Last night I picked up my copy of The Everything Peruvian Cookbook, and browsed through the “Sweet Bites” section looking for a winner. What did I choose? These gooey chocolate balls, of course. Heaven in a bite, for a chocoholic like me.
I changed a few things from the recipe, and made it my own. Here’s the result. Enjoy!
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup sugar
- 5 tablespoons unsweetened cocoa, sifted
- 1 tablespoon coconut butter
- Vegetable oil
- 1 cup grated coconut
- In a heavy saucepan over medium heat, cook evaporated and condensed milks, and sugar, stirring. When the mixture is hot, add the cocoa dissolved in ⅓ cup water.
- Cook, stirring often, until you can see the bottom of the saucepan, about 40 - 45 minutes. Incorporate the coconut butter. Pour in a lightly oiled 8 inch plate or baking tray, and cool.
- Put a few drops of oil in your hands, and form little balls the size of marbles.
- Roll each ball over grated coconut, and put in candy paper cups.