Jagga-Drenched "Mud Ball"
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Roughly 400g leftover cake, ideally coffee & walnut (or fresh)
1/2 tablespoons mascarpone cheese (or buttercream icing from a leftover cake)
1 teaspoon of coffee liquor, cold coffee or coffee extract
dark chocolate for melting and desiccated coconut for rolling
Jagga-Drenched "Mud Ball"
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A seasonal dessert enjoyed during the New Life Festival. This Wood Elf treat is made with bone flour and senche-passed coffee beans. It is quite sticky.
Food > Delicacies
Coffee, Flour, Seasoning, Cheese
Jagga is Wood Elf booze made from fermented pig’s milk - not easy to recreate at home! Instead I used coffee liqueur and mascarpone to add some alcohol and dairy-based richness. Vegan alternatives will also work fine.
I took my cue from the reference to coffee, using coffee cake, cold coffee and coffee liqueur to make these. They pack quite a punch, and the layers of booze-moistened cake, hard chocolate and crumbly coconut are a real delight.
Crumble the cake in a bowl and add the mascarpone or buttercream. The amount needed will depend on how dry the cake is.
Add the coffee and/or liqueur.
Combine by hand. The mixture should come together very easily like a soft Play-Doh.
The mixture should be pliable, but not wet or sticky.
Roll into small balls, no larger than a golf ball.
Arrange on a parchment-lined tray and leave in the freezer for 20 minutes.
Melt 200g of dark chocolate in a bain marie (a bowl set over simmering water).
Use a fork to dip the balls in the chocolate, let the excess drip off, and then roll in the coconut.
Leave to set. Serve cool or at room temperature.
They will keep in the fridge for a few days, but be warned; they may not last more than one!
