Chocolate balls are as iconic as falafel in Israel, yet most tourists have never heard of them. After all, nobody is hawking these colorful confections on street corners. Kadorei shokolad, as they are known in Hebrew, are part of the quintessential Israeli childhood but they’re rarely seen outside the home. This no-bake dessert is fast, inexpensive and super fun & easy to make!

Chocolate Balls
Kadorei Shokolad

This recipe is adopted from Ruth Sirkis’s “Children Are Cooking” cookbook.

7 ounces (about 30) biscuits- Osem Petit Buerre or Social Tea Biscuits both work great (or graham crackers).

3/4 cup granulated sugar
5 tablespoons unsweetened cocoa powder
7 tablespoons milk
1 teaspoon vanilla
3.5 ounces (7 tablespoons) of butter, softened

For coating:

Sweetened shredded coconut OR sprinkles, in a bowl

1) Put the biscuits in a plastic bag and close tightly. Using a rolling pin or meat tenderizer crush or pound the biscuits until the biscuits have the consistency of rice.

2) Pour the biscuits into a large bowl. Add the sugar and cocoa and mix well. Add the vanilla, softened butter, and milk and stir until the batter comes together. If the mixture doesn’t bind, add another tablespoon of milk.

3) Take a tablespoon of the batter and roll it between the hands to form a ball.

4) Coat these balls in either coconut or sprinkles by rolling them from side to side. Place on a serving tray.