Ingredients
Units
Scale
- 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