Israeli Chocolate Balls

This is a variation of my Chocolate Biscuit Balls recipe. It’s a very nostalgic recipe 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 Israeli Chocolate Balls?

Step 1: Start by crushing the cookies until they have been finely grounded and resemble the texture of sand. Place the crumbs into a large bowl.

Step 2: Mix the crumbs with the wet ingredients. Let the mixture cool in the fridge for 15-30 minutes.

Step 3: 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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Israeli Chocolate Balls

Author Rachel

Prep Time 15 minutes minutes

Chill Time 20 minutes minutes

Yield 24 balls

Print Pin Recipe

Description

Indulge in the scrumptious world of treats with irresistible Israeli Chocolate Balls.

Kosher, Dairy

Equipment

• Food processor
• Plastic food wrap

Ingredients

• ▢ 9 oz (250g) cookies like Kedem tea biscuits/ Graham crackers/ Petit Beurre
• ▢ 5 Tablespoons of your favorite chocolate spread or Biscoff/Halvah spread/Date spread
• ▢ 1 cup (240ml) heavy cream
• ▢ About 1 cup (100g) desiccated or shredded unsweetened coconut, or sprinkles or both

Instructions

• Break the cookies into smaller pieces. This will help the food processor to process them more evenly.
• Place them in the bowl of the food processor.
• Pulse in short bursts until they start to break down. Continue pulsing the food processor until the cookies have been finely grounded and resemble the texture of sand.
• Place the crushed cookies, heavy cream, and chocolate spread in a large bowl. Mix until all the crumbs are coated.
• Cover the bowl with plastic wrap and put it in the fridge for 15-30 minutes.
• 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