5 luxurious recipes for chocolate balls! Enjoy every bite

Chocolate lovers beware! We have prepared the best chocolate ball recipes for you!

The recipes are simple, ready in a few steps and you will have nothing to do but look forward to tasting this delicacy!

Try our excellent combinations with coconut, peanut butter or enjoy white chocolate.

So which balls will be your first?

The best unbaked chocolate balls

This chocolate brownie recipe is the bomb! I discovered these balls purely by chance, at a company party, to which one of my colleagues brought them. After one bite it was clear that I had to ask for the recipe because they are absolutely fantastic! Try them yourself and you will see why I fell in love with them so much.

What will we need

1. 20 cocoa cookies
2. 125 g cane sugar
3. A teaspoon of vanilla extract
4. 65 g unsweetened cocoa powder
5. 85 ml milk (plus/minus)
6. 5 tablespoons butter (room temperature)

Method

1. Mix the butter, vanilla and sugar to a creamy consistency
2. Add cocoa powder and milk
3. Mix well again to form a lump-free dough
4. Coarsely crush the cookies in a small container or in a food processor
5. Add butter, sugar and cocoa to the mixture and mix well
6. Mix until the cookie pieces are combined with the cocoa mixture
7. We should now be able to shape the dough into small balls
8. If not, add more crushed cookies
9. We form balls and cover them in sprinkles
10. Leave the chocolate balls in the fridge until you are ready to serve them

Balls with chocolate and brandy

These chocolate balls taste like delicious chocolate truffles, and they are also crunchy thanks to the crushed Oreo cookies in which they are wrapped. They are best made slightly ahead of time, when they have time to settle down.

What will we need

1. A teaspoon of instant coffee
2. 90 ml brandy (warmed)
3. 115 g cream cheese (soft)
4. 250 g of powdered sugar
5. 200 g ground almonds
6. 85g cooking chocolate (melted)
7. 8 Oreo cookies (finely crushed)

Method

1. Dissolve instant coffee in warm brandy
2. In a bowl, beat the cream cheese, powdered sugar, almonds and rum mixture until combined
3. Stir in the melted chocolate
4. Put the mixture in the fridge and leave it in the cold for about an hour, until it is firm enough to start rolling into balls
5. When the dough is firm enough, we start shaping it into balls
6. Then roll the balls in crushed biscuits
7. Store the chocolate balls in an airtight container in the refrigerator

Cocoa and coconut balls

Chocolate balls with coconut are a recipe from my childhood that could not be missing among the sweets at Christmas. My mom used to make them every year for Christmas and then give them out to our friends and neighbors. I didn’t like them, but today? Today I can beat them!

What will we need

1. Table of cooking chocolate
2. 500 g of powdered sugar
3. 500 g of softened butter
4. 400 g coconut (sweetened, shredded)
5. A can of sweetened condensed milk
6. ½ teaspoon of vanilla extract

Method

1. Mix the softened butter, vanilla and powdered sugar to a creamy consistency
2. Add condensed milk and coconut
3. Mix everything together thoroughly
4. Put the dough in the freezer and freeze it for 2 hours or even overnight
5. Then melt the chocolate in the microwave and mix
6. Continue heating in 30 second intervals, stirring continuously until it melts, becomes smooth and most importantly prevents it from burning
7. We form balls from the dough
8. We then dip the coconut balls individually in chocolate and place them on a baking sheet covered with baking paper
9. When the chocolate on the balls hardens, transfer the balls with chocolate to an airtight container and store in a cool place

Chocolate balls with peanuts

A creamy peanut butter filling covered in rich chocolate and sprinkled with chopped peanuts makes for a simple but extremely good treat. What you’ll need for this recipe is what you probably already have in your pantry. This treat is full of peanut butter flavor and even though they are small, they make a lot of fun.

What will we need

1. 250 g of powdered sugar
2. 2 tablespoons softened butter (or cream cheese)
3. 250 g of creamy peanut butter
4. 250 g of melted chocolate
5. 90 g roasted peanuts (coarsely chopped)

Method

1. Mix sugar, peanut butter, butter (or cream cheese) in a bowl
2. Beat the ingredients with a mixer on medium speed until combined
3. Shape the mixture into 3 centimeter balls
4. Then place the peanut balls on a baking sheet lined with baking paper
5. Cover loosely with cling film and put them in the fridge
6. Let the balls cool in the refrigerator for 30 minutes
7. Then melt the chopped chocolate in a heat-resistant bowl over a water bath
8. Dip each cooled ball, one by one, in the melted chocolate
9. If at any point during the soaking the balls become too soft, return them to the fridge for another 15 minutes
10. After dipping each ball, before the chocolate hardens, sprinkle chopped peanuts on top of each one
11. Store the peanut balls with chocolate in the refrigerator until serving

White chocolate balls

What will we need

1. 300 g white chocolate (chopped)
2. 120 ml of high-percentage cream
3. 30 g of butter
4. ½ teaspoon of rose water
5. 2 tsp vanilla extract (or liqueur of our choice such as brandy, Cointreau or hazelnut liqueur)

For decoration

1. 200 g white chocolate (chopped)
2. Finely chopped pistachios
3. Dried coconut
4. Cocoa
5. Colorful sprinkles

Method

1. Melt the chocolate, cream and butter in a heat-resistant bowl over a water bath or in the microwave in short intervals, stirring regularly
2. We mix in rose water, vanilla or liqueur of our choice
3. We add flavorings gradually and taste the dough, after cooling the taste will be stronger
4. Transfer the dough to a shallow bowl and refrigerate until firm, about 4 hours or overnight
5. Scoop the dough with clean hands using a teaspoon, roll the dough and make balls
6. Transfer them to a greased baking sheet and let them harden in the freezer for 30 minutes
7. If we want to decorate the chocolate balls, we melt the chocolate in the same way as in step 1
8. We let it cool a little and then we put the cooled balls in chocolate and cover them
9. We put them back on the lined baking paper and sprinkle them with any topping of our choice
10. Allow the chocolate balls to cool again for 1-2 hours in the fridge or freeze them for 30 minutes
11. Store the chocolate balls in a cool place or in the refrigerator

What kind of chocolate to use for the balls?

Chocolate comes from the beans of the cocoa tree. The beans are roasted and ground to create a paste called cocoa, which is then separated into cocoa butter and cocoa powder. Different ratios of cocoa butter, cocoa powder, sugar and other ingredients create different types of chocolate.

Cooking chocolate – also called dark chocolate. This type of chocolate contains 50-58% cocoa butter and has no added sugar. It should be used in recipes where we used another sweetener, such as brownies or chocolate bodies.

Bittersweet chocolate – this has the strongest chocolate flavor and contains at least 35% chocolate paste. Some premium brands contain 70% or more cocoa butter and cocoa solids. It is the best kind of chocolate for cooking and baking. Try making pudding, chocolate mousse, ganache and glaze from it, for example, they won’t go wrong.

Semi-sweet – has more added sugar and contains at least 35% chocolate paste. This chocolate excels most in recipes where chocolate plays a major role, such as chocolate cakes, chocolate buns or chocolate creams.

Sweet chocolate – contains at least 15% chocolate paste. We will use it, for example, in recipes for cookies with chocolate pieces.

Milk chocolate – contains at least 10% chocolate paste and at least 12% milk solids to give it a sweet and creamy taste. Use this chocolate as the final “topping” of a recipe for pancakes or muffins rather than in the batter.

White chocolate – not really “real” chocolate because it doesn’t contain chocolate solids. Contains at least 20% cocoa butter. It’s great in combination with nuts and salt – think white chocolate macadamia cookies.

Cocoa powder – can be sweet or bitter. It is made by drying and grinding the chocolate paste and removing most of the cocoa butter, leaving only 10-22% cocoa butter.

We recommend using the first three types of chocolate in our chocolate ball recipes. This is because there is always an additional sweetener added in the recipes and using sweet chocolate could lead to over-sweetening and at the same time the balls would lose the taste they should have, which is slightly bitter and bitter.

There is no harm in combining, for example, semi-sweet chocolate together with cocoa powder, which creates an interesting taste bridge, but do not forget to add more liquid ingredients so that the dough is not too thick.