Kadorei shokolad (chocolate balls) are one of Israel’s most popular desserts. Like many of the world’s most comforting foods, these sweet treats can typically only be found in home kitchens. They’re made with a few simple pantry staples, including ubiquitous Israeli tea biscuits. While the exact origins of kadorei shokolad are unknown, the recipe was first published in 1975 by Israeli cookbook author, Ruth Sirkis. Sirkis deeply influenced Israeli home-cooking, and she is often referred to as the Julia Child of Israel.
Kadorei shokolad are made with a one-bowl recipe, require zero baking or special equipment and are easy enough for a young child to make. The main ingredients are crushed chocolate or vanilla flavored Israeli tea biscuits and cocoa powder, but you can also use graham crackers or vanilla wafers for this recipe. Kadorei shokolad are reminiscent of Brazilian brigadeiros or American rum balls; some folks even add a little rum into their kadorei shokolad for an adult-friendly version of the desert. Rolling the chocolate balls in sprinkles or shredded coconut adds a layer of texture to the tender, chocolatey interior. You can easily make this recipe dairy-free by substituting the butter for vegan butter, and the milk for a non-dairy alternative. After a short chill in the fridge, all the buttery and chocolate flavors meld together, and that fist sweet bite will make you feel like a kid again. It’s no wonder these simple, delicious treats are a staple of Israeli home-cooking.
- 2 packages Kedem tea biscuit cookies (8.4 oz / 382 g), or about 48 cookies
- 6 Tbsp unsalted butter or vegan butter, melted
- ⅓ cup sugar
- ⅓ cup cocoa powder
- 2 tsp vanilla extract
- ½ tsp kosher salt
- ¼ cup milk or non-dairy milk, plus more if needed
- sprinkles or shredded coconut, for rolling
- Add the tea biscuits to a sealable plastic bag or to the bowl of a food processor. If using a bag, crumble the tea biscuits by using your hands, or with the help of a rolling pin until the cookies are finely crushed. If using a food processor, pulse the cookies until finely crushed into pea-sized crumbles.
- In a large bowl add the crushed tea biscuits, melted butter, sugar, cocoa powder, vanilla extract and salt. Mix until evenly combined.
- Add the milk and combine the mixture with your hands until it feels slightly moist and easily holds together when formed into a ball. If it is still crumbly or dry, add more milk, 1 Tablespoon at a time.
- Scoop out about a tablespoon of the mixture and roll it into a 1”-1½” ball.
- Add sprinkles (or shredded coconut) to a small dish, and roll each ball in the sprinkles, lightly pressing the ball into the toppings. Transfer to a plate or tray, and place in the refrigerator for at least one hour.
- Once chilled, the Kadorei Shokolad are ready to serve. They can be stored in an airtight container in the fridge for up to a week.