Israeli Chocolate Cookie Truffles (Dairy or Pareve)

Israeli Chocolate Cookie Truffles, or Kadorei Shokolad
Israeli Chocolate Cookie Truffles, or Kadorei Shokolad. © Miri Rotkovitz
  • 20 mins
  • Prep: 15 mins,
  • Cook: 5 mins
  • Yield: 70-80 truffles (70-80 servings)
Ratings (8)

"A long, long time ago, when I was in preschool in Israel," recalls Giora Shimoni fondly, "I used to make these treats. And today in Israel, preschool children continue to make them. Israelis call them Kadorei Shokolad (Chocolate Balls), but elsewhere they are referred to as truffles." 

If you're a fan of cookie butter or Biscoff spread, these no-bake truffles should be right up your alley -- they're made from crushed cookies or tea biscuits, butter or margarine, chocolate, and a touch of coffee. Customize them by rolling in powdered sugar (either plain or mixed with cocoa powder and/or cinnamon), flaked coconut, sprinkles, or sanding sugar.

Miri's Recipe Testing Notes and Tips:

Shimoni recommends using a food processor to pulverize the cookies, but you can also place them in a resealable plastic zip bag, and use a rolling pin to crush them. If you're cooking with kids, this is great way to involve them in the recipe prep.

In Israel, Kadorei Shokolad are generally made with tea biscuits such as Osem Petit Buerre (which, despite the name, are not butter cookies). If you can't find them, plain chocolate cookies work, too.

Updated by Miri Rotkovitz

What You'll Need

  • 1 pound chocolate biscuit cookies
  • 1 cup unsalted butter (or margarine, preferably non-hydrogenated)
  • 3.5 ounces bittersweet chocolate (chopped)
  • 1 cup sugar
  • 6 tablespoons cocoa powder
  • 1 teaspoon instant coffee granules
  • 1/3-1/2 cup milk (or soy milk)

How to Make It

1. In a food processor, grind the biscuit cookies into finely crushed crumbs.

2. Place the butter or margarine and chocolate in the top of a double boiler set over simmering water, stirring gently until melted. Or, melt in the microwave, heating in 30 second intervals, stirring between each, until smooth. Remove from the heat.

3. In a large bowl, use an electric mixer or sturdy spoon to combine the biscuit crumbs, melted chocolate mixture, sugar, cocoa powder and coffee granules.

While continuing to stir, slowly add the milk or soy milk until the batter is moist enough to hold together when shaped into balls.

4. Using clean hands, roll the mixture into walnut-sized balls. (Use about 1tablespoons of the chocolate mixture per ball.)

5. Roll each ball into powdered sugar (or a mix of powered sugar, cocoa, and/or cinnamon), coconut flakes, sprinkles, or sanding sugar. Place on a plate, cover, and chill in the refrigerator until firm. Store leftover truffles in an airtight container in the refrigerator for 4 to 5 days.