Classic Chocolate Balls
These nostalgic, no-bake chocolate treats are a delightful combination of buttery cocoa crumbs and sweet coconut, perfect for any occasion.
Ingredients
- •2 cups (200g) crushed tea biscuits or graham crackers
- •1/2 cup (115g) unsalted butter, softened
- •1/2 cup (100g) granulated sugar
- •3 tablespoons unsweetened cocoa powder
- •2 tablespoons milk
- •1 teaspoon vanilla extract
- •1/2 cup (40g) shredded coconut for rolling
Instructions
- 1
Place the biscuits in a large zip-top bag and crush them into fine crumbs using a rolling pin, then transfer to a medium mixing bowl.
- 2
Add the softened butter, sugar, cocoa powder, milk, and vanilla extract to the bowl with the crumbs.
- 3
Mix thoroughly with a spatula or your hands until a uniform, thick dough forms.
- 4
If the mixture feels too dry to hold its shape, add an extra teaspoon of milk; if too sticky, add a few more crushed biscuits.
- 5
Place the shredded coconut in a small, shallow bowl.
- 6
Scoop about a tablespoon of the chocolate mixture and roll it between your palms to form a smooth ball.
- 7
Roll the ball in the shredded coconut until evenly coated, then place it on a plate or tray.
- 8
Repeat the process until all the dough is used, then refrigerate the balls for at least 30 minutes to firm up before serving.
💡 Chef tips
- For a deeper flavor, add a teaspoon of instant coffee powder to the mixture.
- These can be stored in an airtight container in the refrigerator for up to one week or frozen for up to a month.
- If you prefer a dairy-free version, substitute the butter with coconut oil and the milk with soy or almond milk.
✅ How it should turn out
The finished chocolate balls should be firm yet fudgy, with a rich cocoa aroma and a sweet, coconut-dusted exterior that melts in your mouth.