These are absolutely delicious and I really hope you like them. If you click on the link at the bottom it will take you to the site I got the recipe
from and give you a little more history about this delicious Isreali treat.
Chocolate Balls
Kadorei Shokolad
Kadorei Shokolad
This recipe is adopted from Ruth Sirkis’s “Children Are Cooking” cookbook.
7 ounces (about 30) biscuits3/4 cup granulated sugar
5 tablespoons unsweetened cocoa powder
7 tablespoons milk
1 teaspoon vanilla
3.5 ounces (7 tablespoons) of butter or margarine, softened
½ teaspoon cinnamon
Desiccated coconut, in a bowl
Small colored candies, in a bowl
1) Put the biscuits in a plastic or paper bag and close tightly. Using a rolling pin or meat tenderizer crush or pound the biscuits until the biscuits have the consistency of rice.
2) Pour the biscuits into a large bowl. Add the sugar, cocoa and the cinnamon and mix well. Add the vanilla, softened butter, milk and stir until the batter comes together. If the mixture doesn’t bind, add another tablespoon of milk.
3) Take a tablespoon of the batter and roll it between the hands to form a ball.
4) Coat these balls in either coconut or colored candies by rolling them from side to side. Place on a serving tray.
Read more: http://blogs.forward.com/the-jew-and-the-carrot/145673/kadorei-shokolad-israels-favorite-dessert/#ixzz3S3LeJdL1
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