Kadorei Shokolad (chocolate balls) is a popular Israeli dessert made from broken biscuits and chocolate and then rolled into small balls. Here is a recipe for a July 4th version of Kadorei Shokolad with some red, white, and blue sprinkles.
Ingredients
Servings 15 balls
- 9 oz cookies like Kedem tea biscuits/Graham crackers/Petit Beurre
- 3/4 cup heavy cream or whole milk
- 2 tablespoons granulated sugar
- 1 stick unsalted butter cut into cubes
- 1 teaspoon vanilla extract
- 7 oz dark chocolate chopped or broken into pieces
- 1 cup sprinkles
Nutritional Facts
Nutrition Facts
Kadorei Shokolad - Israeli Chocolate Balls
Amount per Serving
Calories
313
% Daily Value*
Fat
21
g
32
%
Saturated Fat
12
g
75
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
30
mg
10
%
Sodium
67
mg
3
%
Potassium
123
mg
4
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
19
g
21
%
Protein
2
g
4
%
Vitamin A
383
IU
8
%
Vitamin C
0.1
mg
0
%
Calcium
22
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Break the biscuits into small pieces and place them in a large bowl.
- Heat heavy cream and sugar in a saucepan over low heat, stirring occasionally. Once the sugar has dissolved, add butter and chocolate, and cook while stirring until smooth and melted. Remove from heat.
- Stir in the vanilla.
- Pour the chocolate mixture over the broken biscuits and mix well.
- Let the mixture cool to room temperature. Then, cover the bowl with plastic wrap and put it in the fridge for 2-4 hours.
- Roll balls the size of ping-pong (more or less) with wet hands. Then, roll each ball in sprinkles.
- Place in a container and keep in the fridge.
I made these and couldn't stop eating them!