Mama Living Abroad

Chocolate Biscuit Balls

Chocolate Biscuit Balls in a blue bowl
Chocolate Biscuit Balls in a blue bowl

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. I’ve changed the recipe a little, and I think you will like it.

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/cream, sugar, and cocoa powder.
  • Mix the dry ingredients 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:

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 in a blue bowl

Chocolate Biscuit Balls

These no-bake chocolate balls are made with only 7 ingredients and taste as if you spent hours making such a delicious dessert.
Kosher, Dairy
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Course: Dessert
Cuisine: Israeli
Servings: 17


  • 9 oz (250 grams) cookies. You can use 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
  • 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 Ziplock 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.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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