Ingredients
The Balls
- 14 ounces Shortbread cookies
- 3½ ounces Dark chocolate
- ½ cup Sugar
- ⅔ cup Cocoa powder
- ½ cup Milk of choice
- 2 tsp Vanilla extract
The Toppings
- 1 cup Shredded coconut, crushed pretzels, or crushed walnuts, almonds, or peanuts Or ½ cup each of two of the options
Method
- Place the cookies in a sealable plastic bag and, using the back of a wooden spoon, crush them until they’re chunks or crumbs, depending on your personal preference. Alternatively, if you want fine crumbs, add the cookies to a blender or food processor and pulse a few times until you achieve a powder consistency.
- Using a double boiler, melt the chocolate over simmering water, then add the sugar, stirring until it’s fully dissolved.
- In a large bowl, mix together the crushed cookies, chocolate mixture, cocoa, milk, and vanilla.
- Place your chosen topping(s) into a small bowl(s) and set aside.
- Gently wet your hands and take a chunk of the chocolate mixture (around 1 tablespoon in size) and roll it into a ball. The ball should be around 1 inch in diameter.
- Dip the ball into your chosen topping, roll it around to cover all sides, then place the ball on a plate or tray. Repeat with the rest of the mixture, rolling them into balls, and covering them with a topping.
- You can serve the balls immediately or refrigerate them for up to an hour to firm them up a bit. The balls can be refrigerated for up to a week.