So my two little ones fought ALL day yesterday and I achieved pretty much nothing on my to-do list. Luckily they went to daycare today, so I've made and frozen a large batch of these scrummy white choc Christmas balls.
200g glace cherries
1 cup of dessicated coconut
1 cup of skim milk powder
1 cup of icing sugar
9 cups of rice bubbles
1 packet of Copha (vegetable shortening)
200g white chocolate buttons
1 Line 4 medium sized baking sheets with baking paper or foil.
2 Chop the glace cherries fairly finely, but not so small that you won't be able to taste them. I like to use the multi-coloured cherries for added visual appeal :)
3 Combine the cherries, coconut, milk powder, icing sugar and rice bubbles in a large bowl.
4 In a small saucepan, melt the Copha and then remove from the heat. Quickly stir in the white chocolate buttons, making sure they all melt. You can place the pan over the stove briefly if they are not all melting, just be very careful not to burn or seize the chocolate.
5 Pour the chocolate mixture into your rice bubble mixture and mix it all together with a spoon.
6 Using a dessert spoon, spoon balls of the mixture onto your lined baking sheets, then place in the fridge for a few hours to set.
Voila! You're done. These will keep in the fridge for about two weeks, if you can keep away from them that long. You can also freeze them as I have done for about two months in preparation for Christmas.