You've got guests coming for dinner. You want to have a dessert but don't have the time. What to do? Here's my answer and it's healthy and pretty to look at, to boot! Wow!
Where we live (there are no traffic lights here, if you can imagine). So we don't have many choices for stores or shops - many times it is necessary to rely on our own devices to "cook" something up in a jiffy. This is what I did to solve my dessert dilemma. And the best part is that our guests wanted to take some home with them. That's always a nice thing to hear.
What is it, exactly? Basically, it's a chocolate fudge ball made from ground nuts, leftover granola, remains of some cocoa powder, a melted cube of bittersweet chocolate, some tahini, spices & a spoonfull of orange marmalade for moistness - ALL balled up and rolled in sesame seeds. YUM! See how below!
So HERE's HOW TO WING IT!
THIS "RECIPE" made 12 small Fudge Balls (about 1" in size)
I used several different kinds of nuts that I had on hand. About 1/2 cup each of 3 types (or use what you have) but it should total about 1.5 cups of nuts. In my case I used:
<---------- that's how you swoosh:)
When your fudge balls are all done and coated plate them and store in refridge. They will harden - so, I remove them about 1 hour before dessert to let them soften a bit. If they are too big cut the fudge balls in half with a sharp knife - you don't want to loose their shape - so don't squish - and plate stylishly atop one another.
These Fudge Balls pack a tasty punch - so it is good to serve them with an after dinner drink that will balance their richness. I serve them with coffee spiced with ground cardamom or with cinnamon (I love cardamom - but it is not for everyone). HMMMMM GOOD!
ABOUT THIS BLOG!
I am simply a person with a serious passion for FOOD! I am not a chef, chemist or doctor - I am just a foodie food-head! The recipes in this blog are things I make for myself, my family and my friends and they have been tested and tried by some of my closest food critics. This blog has helped me become more aware and appreciative of the food I prepare and share and I am very grateful for this.