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 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-flavor 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. 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 first 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.
The chocolate balls can be stored in an airtight container in the fridge for up to a week.
Kadorei Shokolad (No-Bake Chocolate Balls)
This one-bowl chocolate ball (kadorei shokolad) recipe only requires a few pantry staples to make, and you don’t even need to turn on the oven!
- Total Time: 1 hour 15 minutes
- Yield: 18 balls 1x
Ingredients
- 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
Instructions
- 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-inch 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 1 hour.
- Once chilled, the kadorei shokolad are ready to serve.
Notes
The chocolate balls can be stored in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 1 hour of chilling (optional)
- Category: Dessert
- Method: No-bake
- Cuisine: Israeli
When adding rum to this recipe for an adult party, how much would you add?
This is such an easy recipe to make. I am making it as one of my Thanksgiving dinner desserts. It’s great!
My Israeli sister-in-law taught me this recipe years ago. It is really simple and delicious. I haven’t made it for many years, but it’s fun to reminisce when I read about it here. I had no idea it was invented in Israel.