CHOCOLATE BISCUIT BALLS (3 INGREDIENTS, NO BAKE)
These biscuit balls are so easy to make and require only 3 ingredients and absolutely no baking. You mix together digestive biscuits, condensed milk and cocoa powder and you have yourself an addictive dessert. You have been warned.
Provided by Amina Al-Saigh
Categories Desserts
Number Of Ingredients 4
Steps:
- Start by crushing the digestive biscuits into fine crumbs using your food processor. If you don't have a food processor, do this by smashing them in a Ziploc bag until they are fine
- Mix together the condensed milk and the cocoa powder until the powder is dissolved and well combined. Taste and adjust - if you like a stronger chocolate flavour, add more cocoa.
- Remove about 1/4 cup of the crushed biscuits and set aside for the topping
- Add in the crushed biscuits and mix well until well combined
- Refrigerate the mixture for 30 minutes so it can firm up and become easier to roll
- Roll about 1 tablespoon of mixture into balls. To avoid it sticking to your hands, dip your hand in a bit of water and spread around your palm, then roll the mixture
- Roll the balls in your chosen topping (crushed biscuits, shredded coconut, or any other topping)
- Store in an air tight container in the fridge and enjoy!
CHOCOLATE BISCUIT BALLS RECIPE
These chocolate biscuit balls are so easy to make and a definite crowd-pleaser, especially if the crowd also involves kids. No baking necessary!
Provided by nags
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Mix the butter, vanilla and sugar together until creamy
- Add cocoa powder and milk. Mix well again without any lumps
- In a small mixie jar or food processor, coarsely powder the biscuits
- Add to the butter-sugar-cocoa mixture and stir well
- Mix until the biscuit pieces blend into the cocoa mixture
- You should be able to shape them into small balls now. If not, add more biscuit powder
- Shape into balls and coat with sprinkles (or any other options listed above)
- Refrigerate until ready to serve
CHOCOLATE BISCUIT BALLS
This is soooo easy even a kid could do it.It's fat free and the sweetness can be adjusted for your taste.My aunt used to make them so I have the recipe from her.It is very tasty and these balls can be preserved for many days:D if you uselike 400g biscuits u will have lots of balls
Provided by Aishah
Categories Dessert
Time 30m
Yield 20-30 balls
Number Of Ingredients 6
Steps:
- Ok now first you have to toss all those biscuits until small pieces and some even powder.
- make a syrup from water+cocoa powder+sugar.For those who want some fat, they can add butter and some chocolate.
- Pour the warm syrup in small amounts on the biscuits and mix with your own hand.Its got to come like a plasteline paste.So if you are not sure how much syrup to put, just add a little and figure out the consistency.You should be able to modelate it easily in your hands.
- Cool it in the fridge for 10 minute.
- Take small amounts of the paste and tossit on your palm.In the center, put 1 almond, or dried fruit or sultana or whole cherry from the jam or whatever nut or small piece of conserved fruit you like.
- Now cover the fruit so it will be in the center and make a ball from it, rotating it between your palms.The ball should be the size of a soda bottle cap.
- On a plate, put your coconut flakes or chopped nuts and roll your ball in it!
- Enjoy!
- *Tip:wet your hands from time to time a bit so the balls would come up beautifully and wont stick to your fingers and palms.
Nutrition Facts : Calories 71.8, Fat 3.3, SaturatedFat 0.9, Cholesterol 0.6, Sodium 116.1, Carbohydrate 9.2, Fiber 0.5, Sugar 0.5, Protein 1.5
CHOCOLATE COOKIE BALLS
Crush your chocolate sandwich cookies to make Chocolate Cookie Balls! So rich and creamy, you'll find yourself hanging out by the dessert table for these cookie balls.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 48 servings
Number Of Ingredients 3
Steps:
- Mix cream cheese and 3 cups cookie crumbs until blended.
- Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining cookie crumbs.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0.9525 g, Sugar 0 g, Protein 1 g
CHOCOLATE BALLS
This is a peanut butter and graham cracker, chocolate covered treat. My mother made these to send to friends and relatives at Christmas time.
Provided by Cynthia Escalante
Categories Desserts Cookies No-Bake Cookie Recipes
Time 35m
Yield 36
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the peanut butter and confectioners' sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop.
- Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a double boiler. Use a fork to dip the balls into the melted chocolate, and place on wax paper to cool until set.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 12.9 g, Fat 7.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 48.1 mg, Sugar 10.1 g
CHOCOLATE BANOFFEE BISCUIT BALLS RECIPE BY TASTY
Here's what you need: digestive biscuit, banana, dulce de leche, chocolate
Provided by Tasty
Categories Desserts
Time 30m
Yield 12 balls
Number Of Ingredients 4
Steps:
- *"Toffee"/Dulce De Leche can be purchase already prepared - or can be made at home through a process of heating Sweetened Condensed Milk - Recipes/instructions can be found online.
- Crush Digestive Biscuits in a large plastic bag.
- Pour into a large bowl and add Banana and about half the can of Dulce De Leche.
- Use a fork to mash and incorporate the banana and toffee into the biscuit crumbs. Add additional Toffee as needed - just enough to coat all the biscuit crumbs without it becoming too sticky.
- Form the mixture into 1 inch (2 ½ cm) balls and freeze for 15 minutes until firm.
- Microwave chocolate for 60 Seconds - stopping after 30 seconds to check and stir.
- Remove balls from freezer and dip into the melted chocolate.
- Set on wax paper and sprinkle with additional biscuit crumbs (optional).
- Allow chocolate coating to harden (chill in fridge to speed up this process).
- Drizzle with additional toffee just before serving.
- Enjoy!
Nutrition Facts : Calories 364 calories, Carbohydrate 53 grams, Fat 14 grams, Fiber 2 grams, Protein 5 grams, Sugar 29 grams
CHOCOLATE BISCUITS
These chocolate biscuits have a unique, yet delicious light, chocolaty taste. They are crispy on the outside, and soft and chewy in the inside.
Provided by Safiya
Categories Desserts Cookies Drop Cookie Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Combine the powdered hot chocolate, sugar, baking powder, oats, and flour. Mix in the butter or margarine.
- Beat the eggs with the milk. Stir the beaten eggs into the flour mixture and mix until combined.
- Drop tablespoons of dough onto the prepared baking sheet. Let sit for 5 minutes then bake at 350 degrees F (175 degrees C) for 10 to 15 minutes. Let cookies cool on baking sheet for 5 minutes before removing or eating.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 41.2 g, Cholesterol 73.4 mg, Fat 7.3 g, Fiber 2.1 g, Protein 6.8 g, SaturatedFat 3.6 g, Sodium 212.4 mg, Sugar 15.9 g
EASY CHOCOLATE BISCUITS
Try this basic recipe for fail-safe biscuits every time. Make a batch of chocolate chip cookies, or adapt it to include nuts, fruit or your favourite sweets
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 40m
Yield Makes 25 biscuits
Number Of Ingredients 6
Steps:
- Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
- To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they'll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days.
- As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container.
Nutrition Facts : Calories 243 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
CHOCOLATE BALLS
I have very fond memories of these as a little whipper snapper and remember them as the only good thing about my Uncle's cranky ex-wife :) Super easy and heaps tastier than rum balls (personal opinion)
Provided by KristinV
Categories Dessert
Time 5m
Yield 24 small balls
Number Of Ingredients 4
Steps:
- Crush the biscuits until they're down to a fine crumble texture. Then mix the cocoa, coconut and crushed Marie biscuits together.
- Add the condensed milk and stir all the ingredients together until well combined.
- Using slightly wet hands, roll the mixture into balls.
- Roll in coconut before placing in fridge to harden.
Nutrition Facts : Calories 239, Fat 8, SaturatedFat 5.1, Cholesterol 18.1, Sodium 131.9, Carbohydrate 38, Fiber 1, Sugar 32.4, Protein 5.2
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