A long, long time ago, when I was in preschool in Israel, I used to make these treats. And today in Israel, preschool children continue to make them. Israelis call them Kadori Shokolad (Chocolate Balls), but elsewhere they are referred to as truffles. By rolling them in a variety of coverings (powdered sugar, coconut, or candy sprinkles), they can make a colorful dessert.
Ingredients:
- 1 pound (500 grams) chocolate biscuit cookies (parve)
- 1 cup (200 grams, 2 sticks) margarine (parve)
- 3.5 ounces (100 grams) bittersweet chocolate (parve)
- 1 cup sugar
- 6 tablespoons cocoa powder
- 1 teaspoon instant coffee granules
- 1/3-1/2 cup milk or soy milk
Preparation:
1. In a food proessor, grind biscuit cookies into finely crushed crumbs.
2. Melt chocolate and margarine in the top of a double boiler over hot water or in the microwave.
3. Using an electric mixer, combine biscuit crumbs with melted chocolate and margarine, sugar, cocoa powder and coffee granules.
4. Add the milk (for dairy truffles) or soy milk (for parve truffles) slowly until the batter is moist enough to hold together when shaped into balls.
5. Shape the mixture into balls (1-2 tablespoons of mixture per ball).
6. Roll each ball into either powdered sugar or coconut flakes or candy spinkles (jimmies).
7. Chill in refrigerator.
2. Melt chocolate and margarine in the top of a double boiler over hot water or in the microwave.
3. Using an electric mixer, combine biscuit crumbs with melted chocolate and margarine, sugar, cocoa powder and coffee granules.
4. Add the milk (for dairy truffles) or soy milk (for parve truffles) slowly until the batter is moist enough to hold together when shaped into balls.
5. Shape the mixture into balls (1-2 tablespoons of mixture per ball).
6. Roll each ball into either powdered sugar or coconut flakes or candy spinkles (jimmies).
7. Chill in refrigerator.