Israeli chocolate balls, often called kadurei shokolad, are bite-size no-bake sweets made by coating crushed tea biscuits in a cocoa, butter, and milk mixture, then rolling the balls in coconut or sprinkles. Popular at children’s parties and family gatherings in Israel, they are simple to shape, easy to make ahead, and have a pleasing contrast of smooth chocolate and crunchy biscuit; recipes vary from home to home.
Ingredients
- 8 ounces (225 g) plain tea biscuits, such as petit beurre or another crisp, lightly sweet biscuit
- ½ cup (100 g) granulated sugar
- ⅓ cup (30 g) unsweetened cocoa powder
- ½ cup (120 ml) whole milk, plus up to 1 tablespoon (15 ml) extra if needed to adjust the mixture
- 5 tablespoons (70 g) unsalted butter, cut into small pieces
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon fine salt
- ½ cup (40 g) unsweetened desiccated coconut, for coating; use more if needed to cover the balls
- 2 tablespoons (about 20 g) small sprinkles, optional, as an alternative or addition to the coconut
Instructions
- Prepare the biscuits. Put the tea biscuits in a sturdy zip-top bag, press out most of the air, and seal it. Crush them with a rolling pin until you have a mix of fine crumbs and small pieces about ¼ inch (6 mm) across. You want enough fine crumbs to bind the mixture, but some visible pieces give the finished balls their characteristic crunch. Alternatively, pulse the biscuits briefly in a food processor and stop before they become uniformly powdery.
- Mix the dry ingredients. Add the biscuit crumbs to a large heatproof bowl. In a small saucepan, whisk together the sugar, cocoa powder, and salt so the cocoa is evenly distributed and does not form stubborn lumps when you add the milk.
- Warm the chocolate mixture. Pour the milk into the saucepan and add the butter. Set over medium-low heat and stir for about 4–5 minutes, until the butter has melted and the mixture looks smooth. Keep it at a gentle heat rather than bringing it to a boil; boiling can make the mixture hotter than necessary and encourage it to thicken before it coats the crumbs evenly. Remove the pan from the heat and stir in the vanilla.
- Coat and bind the crumbs. Pour the warm cocoa mixture over the biscuits. Fold and stir with a sturdy spoon until there are no dry patches and the crumbs are evenly coated. The mixture should be moist and hold together when you pinch a little between your fingers, while still showing small biscuit pieces. If it seems unusually dry or will not hold, mix in extra milk a teaspoon at a time, up to the extra tablespoon listed. If it is very loose, crush a few more biscuits and fold them in.
- Cool before shaping. Leave the bowl at room temperature for 10 minutes so the butter mixture is no longer hot and the crumbs can absorb some of the moisture. This short pause makes the mixture less sticky to handle. While it cools, put the coconut in a shallow dish and set out a second dish for sprinkles if you plan to use both coatings.
- Shape the balls. Scoop about 1 tablespoon of mixture at a time and roll it between your palms into a ball around 1¼ inches (3 cm) wide. Aim for even sizes so they chill at the same rate. If the mixture sticks, rinse your hands in cool water and shake them nearly dry, or use lightly damp hands; very wet hands can make the coating clump.
- Coat and chill. Roll each ball in coconut or sprinkles, pressing gently so the coating adheres, and place it on a tray or in a shallow container. Refrigerate for 1 hour, until the balls feel firm. Serve chilled or let them sit out for about 5 minutes if you prefer a softer bite.
Tips
- Keep some biscuit texture. Avoid turning every biscuit into fine dust. A mixture of crumbs and small pieces makes the chocolate balls less dense and gives them a pleasant crunch. If using a food processor, work in short pulses and check the texture frequently.
- Adjust the mixture gradually. Biscuit brands absorb liquid differently, so use the extra milk only if the mixture needs it. Add it a teaspoon at a time. A mixture that is slightly tacky is easier to shape than one that is wet; if you add too much milk, more crushed biscuit is the simplest fix.
- Make the coating stick. Roll the balls while their surfaces are still slightly tacky. If the mixture has become cold and dry on the outside, press the coating gently into the surface rather than adding water. Toasted coconut can be used, but it will give the balls a nuttier flavor and a more pronounced crunch.
- Choose biscuits with care. Plain tea biscuits are common in Israeli versions. Petit beurre biscuits are a close match; graham crackers work too, though they are usually sweeter and have a more pronounced flavor. If your substitute is sweet, reduce the sugar to ⅓ cup (about 67 g) for a less-sweet result.
Serving Suggestions
Arrange the chilled balls in small paper candy cups on a platter, or pile them in a shallow bowl for a casual dessert table. Their compact size makes them easy to serve after a meal, alongside coffee or tea, or as part of a spread of small sweets. A platter with some coconut-coated and some sprinkle-coated balls looks varied without requiring a second batch.
For a party, serve them straight from the refrigerator so they hold their shape, and offer a small plate or napkin because the coatings can scatter. If you are setting out several desserts, place the chocolate balls on a separate plate from items with strong aromas; butter and cocoa can pick up nearby odors while they sit. They are rich enough that one or two pieces usually make a satisfying small serving.
Variations
Use a different coating. Finely chopped toasted nuts, finely grated dark chocolate, or a mix of coconut and sprinkles can replace the plain coconut. Choose small, dry pieces so they cling to the surface. Chopped nuts make the finish crunchier, while grated chocolate keeps the flavor especially chocolate-forward.
Make them dairy-free. Replace the butter with a firm plant-based butter alternative and use an unsweetened, unflavored plant milk. The texture and taste depend on the products used; a soft spread may make the mixture looser, so hold back a little milk at first and add it only if necessary. Check that the biscuits and sprinkles are also dairy-free if that matters for your guests.
Try a different biscuit. Digestive biscuits or graham crackers can stand in for tea biscuits. Digestives tend to make a slightly more substantial, less delicate ball, while graham crackers contribute a honeyed flavor. Because both may differ in sweetness and absorbency, make the mixture to the pinch test rather than assuming the liquid will behave exactly as it does with tea biscuits.
Add a gentle flavor note. A little finely grated orange zest can brighten the cocoa, or you can replace the vanilla with ½ teaspoon (2.5 ml) of almond extract for a more pronounced flavor. Add zest or extract sparingly so it does not overwhelm the chocolate. For a stronger cocoa taste, replace 1 tablespoon of the sugar with 1 tablespoon of cocoa rather than adding extra dry cocoa without adjusting the balance.
Make smaller party bites. Use a level teaspoon of mixture for each ball instead of a tablespoon. Smaller pieces are convenient on a dessert buffet, but you will get more than 20, and the number depends on how consistently you portion them. Check them after about 45 minutes of chilling; small balls may firm up sooner than the larger ones.
Storage and Reheating
Because the mixture contains milk and butter, refrigerate the chocolate balls within 2 hours of making or serving them. Store them in a covered, airtight container in the refrigerator for 3–4 days. Separate layers with parchment paper if needed to protect the coatings, and keep the container away from foods with strong odors. They are best served cold or after a few minutes at room temperature; reheating is not needed and can soften the balls until they lose their shape.
For longer storage, freeze the balls in a single layer on a tray until firm, then transfer them to a freezer-safe airtight container with parchment between layers. They keep well for about 2 months in the freezer. Thaw them in the refrigerator for several hours or overnight, rather than on the counter, and serve once they are no longer frozen in the center. Coconut may look a little less fresh after thawing, but the balls will still be enjoyable.
Frequently Asked Questions
What are Israeli chocolate balls made of?
They are typically made from crushed plain biscuits mixed with a sweet cocoa mixture, then shaped into balls and rolled in a coating such as coconut or sprinkles. The exact proportions and flavorings vary among recipes. This version uses milk and butter to bind the crumbs, with vanilla for a rounded flavor.
Can I make the mixture without a food processor?
Yes. Put the biscuits in a sealed, sturdy bag and crush them with a rolling pin, a heavy pan, or the bottom of a mug. Work over a stable surface and check the crumbs as you go. The goal is a mix of small pieces and crumbs, not perfectly uniform powder, so a food processor is not necessary.
Why are my chocolate balls too soft to roll?
The mixture may still be warm, or the biscuits may have absorbed less liquid than expected. Let it cool for the full 10 minutes, then check again. If it remains too soft, fold in additional crushed biscuit a spoonful at a time. Chilling the bowl briefly can also help, but avoid adding lots of extra cocoa, which can make the flavor dry or bitter.
Can I prepare Israeli chocolate balls ahead of time?
Yes. Make them up to 3–4 days in advance and keep them covered in the refrigerator. For the neatest appearance, coat them before chilling, then store them in a single layer or separate layers with parchment. If making them for an event, keep them chilled until close to serving time.
Are tea biscuits the same as graham crackers?
They are not identical. Tea biscuits are usually crisp, fairly neutral, and lightly sweet; graham crackers have a more distinctive flavor and may be sweeter. Graham crackers are a practical substitute, but the balls may taste sweeter and the crumbs may absorb liquid differently. Start with the stated amount of milk and adjust only after mixing.
Can I leave out the coconut?
Yes. Roll the balls in sprinkles, finely chopped nuts, grated chocolate, or another dry coating you like. You can also leave them uncoated, though the surfaces may be a little sticky to handle. If serving them plain, chill them thoroughly and use paper candy cups or a lightly lined tray to make picking them up easier.
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