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.
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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Israeli Chocolate BallsPrint Pin Recipe
- 9 oz (250 grams) cookies like Kedem tea biscuits/ Graham crackers/ Petit Beurre
- 5 tablespoons of your favorite chocolate spread or Biscoff/Halvah spread/Date spread
- 1 cup (240 ml) heavy cream
- About 1 cup (100 grams) desiccated or shredded unsweetened coconut, or sprinkles or both
- 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.