Israeli Chocolate Balls
Tender and sweet unbaked chocolate balls made with tea biscuits, and rolled in sprinkles.
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup Ground pecans or almonds. ((100g))
- 24 Tea Biscuits ((100g))
- 1/4 Cup Unsweetened cocoa powder ((23g))
- 1/2 Cup Powdered sugar ((60g))
- 1/2 Cup Milk ((120ml))
- 1 teaspoon Vanilla extract
- 4 Tablespoons Unsalted butter, melted ((55g))
- 1 Cup Sprinkles or shredded coconut
Instructions
- 1
Place about 18 tea biscuits in a sealable bag, and use a rolling pin to smash the cookies into a fine powder.
- 2
Measure one cup and place it in a large bowl.
- 3
Add the ground nuts, cocoa powder, and powdered sugar. Mix with a fork.
- 4
Pour over the milk, vanilla extract, and melted butter.
- 5
Use your hands or a spoon to mix the ingredients until you have a moist mixture.
- 6
Crush the remaining tea biscuits over the mixture, then use a rubber spatula to mix it in.
- 7
Measure one tablespoon of the dough, then roll it between the palms of your hands.
- 8
Set it on a baking pan lined with parchment paper and repeat with the rest of the dough.
- 9
Place the pan in the refrigerator for 5-10 minutes.
- 10
Pour the sprinkles and or shredded coconut into a medium bowl.
- 11
Roll the balls in the coating, then place them in mini cupcake liners or serve.