Chocolate Biscuit Balls

Author Rachel

Prep Time 10

Chilling Time 3

Yield 17

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

Kosher, Dairy

▢ 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

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.

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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