Dairy Milk Chocolate Balls
Dairy Milk Chocolate Balls
Melt a Dairy Milk bar, add crushed biscuits or roasted nuts, and once cool enough to touch, roll the mixture into little balls. Chill until set and firm for 1 hour.
Yes, these are made from melted chocolate and dry mix-ins instead of a baked batter, so there are no eggs involved whatsoever, making them an easy, safe treat to make with kids around.
Absolutely, this is a straight-up stovetop-and-fridge recipe. Melt the chocolate slowly, add any add-ins you want, roll into balls once it has cooled, and refrigerate until firm. No oven needed.
For a basic version, you need melted Dairy Milk chocolate, crushed biscuits or cornflakes and a spoon of condensed milk to help bind it all together neatly before rolling it into rounds.
They can be kept in the fridge in an airtight container for about 1-2 weeks. Outside of the fridge, a cool dry place will do, but the freshness won't last quite as long.
A common culprit is overheating the chocolate while melting it, which can cause it to seize and become grainy. And if you roll it before it is sufficiently cooled, the balls will immediately lose their shape.
When you make your own, you get to control the sweetness and use real melted chocolate for a richer flavor. The store bought versions tend to taste sweeter, and use preservatives to have a noticeably longer shelf life.
For variety, roll them in cocoa powder, desiccated coconut or chopped nuts, depending on the coating and texture. A little nut or bit of dried fruit in the middle is also a fun surprise bite.
The plain bar melts the most evenly and gives you a nice smooth base to add your add-ins to. Chopped nut or fruit varieties are good folded into the mixture, not melted completely.
Yes, this is the same melted chocolate you would use for cakes and brownies, and it works just as well for them, although you may want to reduce the added sugar a bit, since the chocolate is already quite sweet.