The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Ev­ery­one – chil­dren and adults alike – love choco­late balls. You can make them sim­ply with cook­ies and choco­late, or coat them with colorful sprin­kles, co­conut flakes or co­coa pow­der.

Makes 20 balls.

300 gr. Pe­tit-Beurre cook­ies or leftover cake ¾ cup su­gar

6 Tbsp. co­coa pow­der

150 gr. but­ter, soft­ened

100 gr. choco­late, bro­ken up into pieces 1 Tbsp. choco­late liqueur

¼ cup finely chopped wal­nuts

¹⁄3 cup milk, at room tem­per­a­ture 20 cup­cake hold­ers


Choco­late shav­ings, col­ored sprin­kles or can­dles, co­conut flakes.

Place the cook­ies or Pe­tits-Beurre in the bowl of a food pro­ces­sor and blend. Pour the crumbs into a bowl. Add the su­gar and co­coa pow­der and mix. Pour in the soft­ened but­ter and mix well.

Pour the milk into a small pot and heat over a low flame. Add the choco­late and mix well. Add the crumb mix­ture and mix. Add the chopped nuts and mix again.

Wet your hands and then form balls from the mix­ture. If the mix­ture is too moist and the balls don’t form well, place the bowl in the fridge for an hour be­fore mak­ing the balls.

Place top­pings on a plate and roll balls in the top­pings. Place balls in­side cup­cake hold­ers and keep in fridge un­til serv­ing.

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