Every kitchen buff has a first memory of his attempt at cooking or baking and the successes and failures from which they learned and developed. And like everyone else, I have memories like that. So today, with great excitement, I want to share with you the first recipe I ever made when I was probably 8-10 y.o It is from a cookbook for kids that was very popular in Israel in the 80s. The name in Hebrew is Kadurei Shokolad (chocolate balls) כדורי שוקולד, and I have probably made this recipe hundreds of times.
If you like this recipe, give a try to my Israeli Chocolate Balls a fun (and delicious) variation.
How to Make These Chocolate Biscuit Balls?
- Start by breaking the biscuits into small pieces until they resemble breadcrumbs.
- Place the crumbs into a large bowl.
- Melt the butter together with milk or cream, sugar, and cocoa powder.
- Mix the crumbs with the wet ingredients.
- Let the mixture cool to room temperature. Then, cover the bowl with plastic wrap and put it in the fridge for 2-4 hours.
- With wet hands, roll balls the size of ping-pong (more or less). Then, roll each ball in shredded coconut or sprinkles.
Keep the chocolate balls in an airtight container in the refrigerator for up to 2 weeks. You can keep it frozen if you prefer to store it longer.
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Chocolate Biscuit Balls
- 9 oz (250 grams) cookies like Kedem tea biscuits/ Graham crackers/ Petit Beurre
- 3/4 cup (180 ml) heavy cream or whole milk
- 2 Tablespoons (20 grams) granulated sugar
- 1 stick (110 grams) butter unsalted
- 1 teaspoon vanilla extract
- 7 oz (200 grams) dark chocolate chopped or broken into pieces
- about 1 cup (100 grams) desiccated or shredded coconut unsweetened or sprinkles
- Place the biscuits in a food processor. Pulse until finely chopped and resemble breadcrumbs. Another option is to put the biscuits in a sealed bag like Ziploc and crush them with a rolling pin. Finally, put the crumbs into a large mixing bowl.
- Heat heavy cream and sugar in a saucepan over low heat, stirring occasionally. Once the sugar has dissolved; add butter and chocolate and cook while stirring until smooth and melted. Remove from heat.
- Stir in the vanilla.
- Pour the chocolate mixture over the crushed biscuits and mix until all the crumbs are coated.
- Let the mixture cool to room temperature. Cover the bowl with plastic wrap and put it in the fridge for 2-4 hours.
- Roll balls the size of ping-pong (more or less) with wet hands. Then, roll each ball in shredded coconut or sprinkles.
- Place in a container and keep in the fridge.