Chocolate Ripple Christmas Balls #Christmas

The easiest no-bake Potable Rippling Christmas Balls prefab in two yummy variations - one with chopped up Eucalypt Snappy bars and one with Red Ripes. YUM!!

I was tossing up whether to pass Redness Ripened Xmas Balls or Peppermint Terse Season Balls (and if you've been visiting Heat Sport Grinning for a time, you'll hump that I am up there as one of the most hesitant group in the grouping). And so, I decided to separate the packet of coffee burble biscuits and egest both versions. Benevolent inclination.

Chocolate Ripple Christmas Balls

Ingredients

• 125 g chocolate ripple biscuits (see notes)
• 3 X 52 g Cherry Ripe bars, roughly chopped
• 2 tbs cocoa powder
• 1/2 cup (50g) desiccated coconut
• 100-150 g sweetened condensed milk
• 1/2 cup (50g) extra desiccated coconut, for rolling
• 2-3 drops red food colouring
• extra Cherry Ripes for decorating
• 150 g melted milk chocolate for decorating

Instructions

1. Place the chocolate ripple biscuits and the Cherry Ripe bars into a food processor and process until they resemble fine crumbs. If using a Thermomix, mix on Speed 8, 5-10 seconds. 
2. Place the mixture into a large bowl and sift over the cocoa powder.
3. Add the desiccated coconut and 100g of condensed milk. Mix together the ingredients. If the mixture is too dry to roll into balls, add a bit more of the condensed milk and mix again. 
4. Roll heaped teaspoons of the mixture into balls. 
5. Place 1/2 cup of the extra coconut into a ziplock bag. Add the red food colouring and shake until the coconut is coloured red. Place into a bowl. 
6. Coat the balls in the red coconut. 
7. Add a small amount of melted milk chocolate to the top of each ball and add a small square of chopped Cherry Ripe to decorate. 
8. Store in an airtight container for up to a week.