How To Make Your Homemade Chocolate Balls The Easiest Way
My top 7 tips to help you make your homemade chocolate balls the easiest way.
Methods
Tip 1: Give the mixture a break
Mix the ingredients and then cover with a cling film and let the dough chill in the fridge for at least 45 minutes before shaping it.
Tip 2: Use ice cream scoop
This ensures you end up with same sized treats and the dough does not melt in your hands. To do this, scoop the batter with an ice cream scoop, then scrape off the excess dough with your fingers or with the back of the knife.
If you’re rolling your shaped treats in toppings like sprinkles, cocoa powder, or crushed nuts, now is the time to do so or the topping won’t stick.
Tip 3: Chill the dough again
If you want to dip the balls in melted chocolate, and don’t want to roll them in any topping, let the treats cool again in the fridge for about 30 minutes.
Tip 4: Use baking parchment
Don’t put your treats on a baking tray or plate without baking parchment – they will stick and cause unnecessary trouble.
Tip 5: Don’t drop the treats into the coating
Do not drop the shaped balls into the bowl with the coating. Use either a dipping tool set or a spoon and a spatula (a butter knife works just as well). Hold your cookie on a small spatula/knife over the bowl of melted chocolate and spoon the coating over the cookie.
Tip 6: Let the biscuit slide down
Using another butter knife, slide the cookie over the knife onto the baking parchment without touching it too much.
If you’re using sprinkles or anything else that needs to stick to the balls, you should sprinkle them over right after dipping. Otherwise, it won’t stick.
Tip 7: Make it look fancy
After the chocolate balls have cooled, trim off the excess coating from the bottom and place in mini cupcake liners.
Other Recipes
Inspired by the classic French clafoutis, this traybake is a perfect mix of custard and sponge, packed with fruit and incredibly easy to make. Think of it as a no-fuss summer dessert you can slice, pack for a picnic, or enjoy on the patio with a scoop of ice cream.
This Italian Sponge Cake—light and airy and naturally leavened—is just the kind of bake that showcases the seasonal flavours. Paired with a tangy lemon curd, it feels like sunshine with every bite.
There are times when a bake exceeds all expectations—and not because it’s extravagant or fussy, but because the flavours simply belong together. This Swiss roll was just that. Inspired by the warmth and richness of Dubai-style chocolate, I folded pistachios and tahini into a velvety cream, added a crunchy layer of kataifi, and wrapped everything in a soft cocoa sponge. The first bite? I was at a loss for words. Just that rare feeling of stillness when something tastes exactly the way it should. If you love texture, balance and elegant flavours, this is for you.
These golden kataifi tartlets filled with Mascarpone and apricots offer the perfect balance of crispy, creamy, and fresh— with just enough sweetness from a simple drizzle of honey.
Looking for a simple and satisfying lunch idea that makes the most of summer zucchini? This crustless Zucchini Feta Bake is light yet flavourful, easy to prepare, and perfect for when your fridge is full of zucchini. With just a handful of everyday ingredients, you’ll have a wholesome meal ready in under an hour — no crust, no rolling, no stress.
If a sunny island getaway could fit in your oven, it might taste like these mango coconut scones. Sweet, juicy mango, toasted coconut and a golden scone base—it’s a tropical twist on a timeless classic that will bring sunshine to your table any time of year.
Comments