Chocolate Biscuit Balls

Every kitchen enthusiast has a first memory of trying their hand at cooking or baking, along with the successes and failures that helped them learn and grow. Like everyone else, I have memories like that too. Today, with great excitement, I want to share the very first recipe I ever made, probably when I was about 8 to 10 years old. It comes from a kids’ cookbook that was very popular in Israel during the 80s. The recipe is called Kadurei Shokolad (chocolate balls) כדורי שוקולד, and I’ve probably made it hundreds of times.

If you like this recipe, give a try to my Israeli Chocolate Balls a fun (and delicious) variation.

How to Make 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 and sugar. Add chocolate and vanilla extract.

• Mix the crumbs with the wet mixture.

• Let the mixture cool to room temperature. Then, cover the bowl with plastic wrap and refrigerate 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.

Optional Add-Ins for Chocolate Biscuit Balls

Add to the mixture one of the following:

• 1-2 tablespoons of rum
• 1-2 tablespoons of orange liqueur
• 1/2 teaspoon rum extract
• 2 tablespoons tahini
• 2 tablespoons peanut butter
• A handful of Maraschino cherries without the stems
• 1/2 cup of crushed nuts – Almonds, hazelnuts, or walnuts

FAQs

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Chocolate Biscuit Balls

Author Rachel

Prep Time 10 minutes minutes

Chilling Time 3 hours hours

Yield 18

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 (180ml) heavy cream or whole milk
• ▢ 2 Tablespoons (20g) granulated sugar
• ▢ 1 stick (110g) butter unsalted
• ▢ 1 Teaspoon vanilla extract
• ▢ 7 oz (200g) dark chocolate chopped or broken into pieces
• ▢ about 1 cup (100g) 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.

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