Puddings: Place the biscuits into a food processor and blitz until they’re finely crushed. If you don’t have a food processor, place the biscuits into a zip lock bag and crush with a rolling pin.
Add cocoa powder, coconut, sweetened condensed milk and Kahlua to crushed biscuits. Mix well. Roll mixture into small bite-size balls. If the mixture is too soft to hold its shape, place it in the fridge for 30 minutes and then roll. Place balls onto a tray and place them in the fridge for 30 minutes
Custard: Meanwhile, place the white chocolate in a small bowl and melt it in the microwave for 30-60 seconds. Place a dollop over the top of each ball.
Holly: For the royal icing, beat egg white and lemon juice together in a mixer and gradually add the icing sugar slowly until all the sugar is incorporated. Whisk until the icing creates slightly stiff peaks. If the icing is a little too runny add a little more sugar. Split the icing mixture into two bowls and add red colouring to one and green to the other.
Place the green icing into a piping bag and practice on a sheet of baking paper until you’re happy. Then ice the leaves directly onto the custard dollops.
Once all the leaves have been iced on, clean out the piping bag and fill it with the red icing. Pipe on three berries onto the leaves. If you can’t make them perfectly round you can carefully shape them with your fingers after a few minutes. Let the icing set properly and serve. Wrap in cellophane and some nice ribbon for the perfect Christmas gift from the kitchen.
Recipe and Photography by Adeline and Lumiere