Aunt Lily's Chocolate Balls

This recipe was handed down by my late Aunt Lily (bet she'd have loved the internet had she lived long enough. She was a very intelligent lady who was born before the 20th century opened and even went to University to graduate MA, before it was normal for women to graduate.

12 Digestive biscuits (crushed)
4 oz butter
3 Tbsps coconut
2 Tbsps drinking chocolate
1 small tin Nestle’s milk
2 Tbsps sherry (rum is better, or Tia Maria) Chocolate vermicelli

Melt milk and butter DO NOT BOIL

Add other ingredients, then sherry, rum or Tia Maria

Leave overnight to harden. Roll into balls and coat with chocolate vermicelli.

I made this recipe in October 2008 and added half a cherry in the middle of each ball. I think that a whole cherry could be even better.

Chocolate Balls

4 oz butter
4 oz syrup
10 Tbsp porage
10 Tbsp coconut
4 Tbsp drinking chocolate Chocolate vermicelli

Melt butter and syrup
Mix well
When cool, form into balls and coat with chocolate vermicelli

Crunchy Chocolate Truffle Cake

3 crushed Crunchie chocolate bars
600g dark chocolate (50-60%cocoa solids)
140g liquid glucose
600ml double cream, lightly whipped
sifted cocoa to serve


Melt the chocolate and glucose together (? use microwave) then cool for 5 minutes. Tip in the crushed Crunchies, stir, then fold in the cream.

Once blended, tip into prepared tin (23 cm loose-bottomed cake tin, lined with baking parchment and lightly oiled). Tap the tin to level the surface.

Cover and chill overnight - or for a couple of days. Dust with cocoa and serve in wedges with pouring cream