Featured Recipe
Chocolate Coffee Bites
By Kate
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Small chocolate balls with crushed cornflakes, shredded coconut, and a coffee or rum twist. Butter and sugar combined, mixed with cocoa and vanilla for flavor. Rolled in coconut or chocolate shavings. No baking. Chilled before serving.
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Prep:
20 min
Cook:
0 min
Total:
20 min
Serves:
12 servings
dessert
easy recipe
snack
Introduction
Chocolate, coconut, coffee. Rough crush of cornflakes adds crunch. Not baked. No eggs. No milk. Butter connects sugar and dry bits. Vanilla scent lifts. Little rum or coffee darkens up the taste. No nuts. Quick assembly. Cool before biting. Sweet bite. A quick fix when sugar calls. Cold from the fridge. Rich but light. Not fancy but homey. Snack or after meal. Pop in mouth, crunch then melt. Cocoa powder bitter enough to balance sugar. Coconut curls cling outside. Variation in texture key. Comfort food with a kick.
Ingredients
About the ingredients
Butter softened but not melted. Sugar can be granulated or superfine. Use fresh cornflakes to avoid stale flavor. Coconut shredded fresh or store-bought works well but keep dry. Cocoa powder preferably unsweetened and dark for boldness. Vanilla extract natural, not artificial, gives real aroma. Coffee should be strong, brewed fresh or instant powder reconstituted. Rum or coffee can be swapped but pick one for that depth. For rolling, shredded coconut or chocolate shavings provide texture contrast and a neat finish. Try dark chocolate shavings for more bitterness or toasted coconut for extra aroma. Quantities adjusted to keep balance between sweet, bitter, and chewy-crunchy texture.
Method
Technique Tips
Cream butter and sugar till light and fluffy, not oily. Ingredients must mix but not crush cornflakes too much. Fold in cocoa and coconut gently to avoid lumps or dry spots. Add coffee or rum in small amounts to start; can adjust for wetness. Mixture should hold shape but not be wet or greasy. Roll balls with hands quickly before mixture hardens. Chill at least 10 minutes but up to 20 helps firm texture. Coat evenly but don’t overdo rolling to avoid softening balls. Store in airtight container to keep fresh, best eaten within couple days. No baking means immediate consumption or refrigeration needed to keep texture intact. Can double recipe easily but keep mixing consistent. If too dry, add splash more coffee or rum; if too wet, add extra coconut or crushed cereal. Experiment with coatings like crushed nuts or sprinkles for different looks.
Chef's Notes
- 💡 Opt for fresh cornflakes only. Staleness ruins crunch. Crispness is key. Keep butter soft. Not melted. Cream it well with sugar. Makes a fluffier texture. Cocoa must be unsweetened or dark. Balance bitterness with sweetness.
- 💡 Don't overmix ingredients. Cornflakes should stay chunky. Fold gently. Incorporate coconut but avoid lumps. Coffee must be strong. Too weak means lost flavor. Adjust wetness by adding in small amounts. Be cautious.
- 💡 Refrigeration is crucial. Chill at least 10 minutes. Up to 20 recommended. Helps texture firm. Roll quickly before mixture hardens. Rolling technique matters. Shape must hold but stay crumbly. Use hands, don’t overdo it.
- 💡 Coat evenly but don’t drown in shavings. Too much can make it wet. Coconut or chocolate shavings for texture. Dark chocolate adds bitterness. Extra aroma with toasted coconut. Experiment with coatings.
- 💡 Use airtight container for storage. Keep treats fresh longer. Best eaten within a couple days. If too dry, splash coffee or rum works. If too wet, add more crushed cornflakes or coconut. Adjust before chilling.
Kitchen Wisdom
What's the best way to store them?
Airtight container is best. Keeps them fresh. Fridge helps too. Consume within a couple days. Hardens over time.
Can I substitute ingredients?
Yes, lots of options here. Different liquors work. Use flavored coffee even. No cornflakes? Try biscuit crumbs. Get creative.
What if they are too dry?
Add coffee or rum splash. Small increments. Adjust consistency as mixing continues. Can fix texture issues easy.
How about using something other than coconut?
Sure, try crushed nuts. Or even seeds. Texture changes but flavor too. Get variety on coating possibilities.
