Chocolate Balls
These classic, no-bake chocolate balls are a delightful, bite-sized treat made with crushed cookies and rich cocoa.
Ingredients
- •2 cups plain rich tea or digestive biscuits, finely crushed (200g)
- •1/2 cup unsweetened cocoa powder (50g)
- •1/2 cup powdered sugar (60g)
- •1/2 cup unsalted margarine or butter, melted (115g)
- •1/3 cup milk or dairy-free milk alternative (80ml)
- •1 teaspoon vanilla extract
- •1/2 cup desiccated coconut or sprinkles, for rolling (50g)
Instructions
- 1
Place the biscuits in a large zip-top bag and crush them completely using a rolling pin until they resemble fine crumbs with a few smaller chunks.
- 2
Transfer the crushed biscuits to a large mixing bowl and add the cocoa powder and powdered sugar, stirring until well combined.
- 3
Pour in the melted margarine, milk, and vanilla extract, then mix thoroughly with a spatula or your hands until a thick, pliable dough forms.
- 4
Take tablespoon-sized portions of the mixture and roll them firmly between your palms to form smooth, round balls.
- 5
Roll each ball in the desiccated coconut or sprinkles until evenly coated.
- 6
Place the finished chocolate balls on a plate or tray and refrigerate for at least 30 minutes to firm up before serving.
💡 Chef tips
- For a richer flavor, you can substitute the milk with brewed espresso or strong coffee.
- Store these chocolate balls in an airtight container in the refrigerator for up to one week, or freeze them for up to one month.
- Make this recipe pareve by using dairy-free margarine and a plant-based milk like almond or oat milk.
✅ How it should turn out
The finished chocolate balls should be firm yet fudgy to the touch, with a rich, chocolatey aroma and a sweet, melt-in-your-mouth texture.