Chocolate Biscuit Balls

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.

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.

How To Store Chocolate Biscuit Balls

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

These little chocolate treats are the perfect pick-me-up during a busy day at school or work.

Kosher, Dairy

Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!

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Course: Dessert

Cuisine: Israeli

Keyword: Israeli recipes

Prep Time: 10 minutes

Chilling Time: 3 hours

Servings: 17

Equipment

• Food processor OR
• A sealed bag like Ziploc
• Plastic food wrap

Ingredients

• 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

Instructions

• 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 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.

Notes

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.