in Greece

Greek chocolate balls

updated

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Ingredients for 1 servings:

  • 150 g chocolate (block chocolate, milk)
  • 75 g butter
  • 1 egg yolk
  • 5 tbsp powdered sugar
  • 1 packet of vanilla sugar
  • 5 tbsp hazelnuts, ground
  • Desiccated coconut for turning
  • Cocoa powder for coating
  • Chocolate sprinkles for turning

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Break the chocolate block into pieces and melt it in a double boiler, stirring constantly with a whisk. Gradually stir the butter into the chocolate. Then, while continuing to stir, add the egg yolks. Add the powdered sugar, hazelnuts, and vanilla sugar and mix thoroughly. Refrigerate the chocolate mixture for about 2 hours. Then, using a chilled teaspoon, scoop out walnut-sized balls. Roll one-third of each ball in chocolate sprinkles, desiccated coconut, and cocoa powder. Refrigerate until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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