CHOCOLATE BONBONS

I have put my own twist on this traditional Indian recipe which uses condensed milk instead of eggs. I have added pure cocoa powder to the milk, turning the bonbons into a milk chocolate with a dusting of cardamom and bitter cocoa on top to give them an edge. The cardamom is optional, but tasty.

 

Makes about 35–40 bonbons

 

297g/10½oz can sweetened condensed milk

2 tablespoons unsweetened cocoa powder, plus extra for dusting

200g/7oz/2 cups unsweetened desiccated coconut, plus 1 tablespoon extra for dusting

1 teaspoon ground cardamom, for dusting (optional)

 

·            Pour the condensed milk into a heavy-based pan set on a medium heat.

·            Mix in the cocoa powder, smoothing out any lumps, and stir continuously. When the mixture heats up and starts to gently bubble, add the coconut and mix vigorously.

·            Continue mixing and folding for about 10 minutes until you get a more solid consistency that you will be able to roll. Be careful not to burn the mixture.

·            Remove from the heat and tip the mixture into a heatproof bowl, then wait for it to cool down a little.

·            Sprinkle some desiccated coconut onto your work surface.

·            Take about a teaspoonful of the chocolate mixture and roll it into a ball with your palms, then into the coconut to coat. Depending on the size of your bonbons, you should make about 35–40.

·            Sprinkle each bonbon with a little cardamom (if using) and a little of the extra cocoa powder, then transfer to a serving plate and place in the fridge to firm up slightly. Serve at room temperature.

·            The bonbons will keep in an airtight container in the fridge for a month or so.