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Knowing that today will be hectic, I made a couscous soup, with meat and vegetables, and couscous last night and these chocolate balls, which are one of my son's favorite desserts. I hoped to mock a Shabbat dinner at lunch today since our son was flying back to Israel this afternoon. I had an environmental science class I am taking at a local university I had to hop on mid-day, so Jonathan heated up the food and had lunch with Sagie downstairs. While I had my lunch at a desk upstairs, muted and video turned off on Zoom. As Sagie headed into airport security and we hugged and wished him safe travels, I asked if he had some of the chocolate balls before leaving home. In our dash to get out the door, he forgot.
Luckily these chocolate balls are easy to make. Since Sagie cooks Shabbat dinners for his roommates and himself, I am posting the recipe here for him and for you all. It's a tweaked recipe from a double batch recipe I first published on August 10, 2010.
There are million Israeli recipe versions to these chocolate balls, but this one is inspired by my mom's, whose main repertoire is Indian food but here and there mixed in with some Israeli recipes.
Israeli Chocolate Balls
makes about 20 balls
Ingredients:
250 grams Petite Beurre (or Israeli) biscuits (about 277 oz)
1/2 cup Sugar
1/2 cup milk or water
1/2 stick butter or margarine (56.5 grams/4 tablespoons)
1 teaspoon vanilla
1/4 - 1/2 teaspoon instant coffee
Pinch of salt
1 tablespoon sweet red wine (Manischewitz)
1/2 cup unsweetened desiccated coconut flakes
Directions:
Pulse Petit Beurre biscuits in a food processor for a rough chop, in batches, if necessary. You can alternatively break the biscuits by hand and press with a potato masher. Remove to a large bowl.
In a small saucepan, over low/medium heat, add the milk and sugar. Dissolves the sugar in the milk while stirring with a heat-resistant rubber spatula. Don't reach a boiling point.
Cut the butter into small pieces and add the butter to the milk and sugar and let it melt while stirring. Add the cocoa powder, pinch of salt, and instant coffee and continue stirring with a small whisk until powdery cocoa lumps are mixed well.
Take off the heat and stir in 1 teaspoon vanilla and 1 tablespoon wine.
Pour the chocolate mixture over the biscuits and fold with a rubber spatula until evenly coated. Let cool on the counter and refrigerate until the mixture solidifies.
Spread the 1/2 cup coconut at the bottom of a rectangular storing container (with a lid).
With damp hands (I wash and pat dry hands lightly*), start forming the chocolate balls. Lightly toss into the coconut flakes and coat well. Put a tight lid on and refrigerate for several hours before serving.
Keeps well refrigerated up to several days. Can freeze and thaw in the fridge.
Author's Notes:
*1. I wet hands and pat dry several times to keep my hands damp throughout the forming the chocolate balls process.
2. The recipe can be doubled. If you wish to keep this recipe parve, use water and margarine. I used milk and butter.
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