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.

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.

FAQs

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Chocolate Biscuit Balls

Author Rachel

Prep Time 10 minutes minutes

Chilling Time 3 hours hours

Yield 17

Print Pin Recipe

Description

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

Kosher, Dairy

Equipment

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

Ingredients

• ▢ 9 oz (250 grams) biscuits like Kedem tea biscuits or Graham crackers or 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 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.

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.

Tried this recipe? Tag@mamalivingabroad