I read this article in the The Jew and the Carrot and immediately, I knew that I wanted to make it. It's a simple no-bake recipe for chocolate balls, kadorei shokolad, that use biscuits. The name is a literal translation of "chocolate balls," from Hebrew. The draw of this dessert is that they're apparently only made at home. Bakeries don't sell them. If you want them, you need to make them yourself.
When I showed Meredith the recipe, she also got excited. I wasn't expecting her to be enthusiastic about it since it didn't exactly involve baking or working from scratch. However, she saw great potential - a new idea (at least for her) for her holiday cookie exchange.
The trial run went really well. We unfortunately didn't have any candy-covered balls, and we ran out of sprinkles really quickly, but we didn't run out of coconut - so most of them are coconut-coated.
Chocolate Balls (כדורי שוקולד)
200g biscuits (1 small package)
3/4 cup sugar
5 tbsp unsweetened cocoa powder
7 tbsp milk
1 tsp vanilla
7 tbsp butter, softened
1/2 tsp cinnamon
- Shredded coconut, small coloured candies or sprinkles in a bowl
- Put the biscuits in a large zipper bag. Crush the biscuits using a rolling pin until they're the consistency of rice.
- Transfer the biscuits into a mixing bowl and add the sugar, cocoa and the cinnamon and mix well.
- Add the vanilla, butter and milk, and continue mixing until the batter is thick and thoroughly combined.
- Take the batter by the tablespoon and roll it into a ball in your hands.
- Coat the balls in the coconut, coloured candies or sprinkles by rolling them in the bowl and place them on a serving tray or in mini paper muffin cups.
Makes 42 one-tablespoon balls.