Crispy Choco Balls

Treat yourself to homemade chocolate balls. These dainty balls get their crunch from the puffed rice and biscuit and sweetness from the jam and chocolate. The chocolate vermicelli finish adds to its appeal, tempting to pick them up.

For The Puffed Rice Mixture 
3/4 cup crushed marie biscuits
1 cup puffed rice (kurmura)
1/3 cup desiccated coconut

Other Ingredients
250 gms chopped milk chocolate
1 tbsp oil
3 tbsp pineapple jam
1/2 cup coloured chocolate

Method

1. Combine the biscuit and puffed rice in a broad non-stick pan and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
2. Remove from the flame and put into a mixing bowl and make a depression in the centre. Cool completely.
3. Heat a small non stick pan and melt the jam on a slow flame for 1 minute. Cool completely.
4. Place the milk chocolate in a bowl and place the bowl on top of a double boiler, taking care to see that the base of the bowl is not in contact with the warm water in the double boiler.
5. Cook, while stirring continuously, till the chocolate melts completely and resembles a smooth sauce.
6. Remove from the double boiler and keep stirring till it cools but is not set. Add the oil and mix well till smooth.
7. Pour this melted chocolate and jam in the depression of the puffed rice-biscuit mixture and mix thoroughly.
8. Divide the mixture into 30 equal portions and shape them into round balls.
9. Roll each ball in chocolate vermicelli till it is evenly coated from all the sides.
10. Lastly, stick a small pretzel stick or candy stray into the soft ball. Place the tray in the fridge to harden the chocolate.
11. Display these delicious treats into cups of jelly beans for a whimsical, fantasy-like scene.
    Serve immediately.