Cocoa balls

I came up with this cocoa ball recipe on a day when I wanted to make homemade Raffaello but didn't have any coconut. I combined what I had in the kitchen, and it resulted in a quick cocoa and nut version, perfect for when you want something sweet without too much hassle. They are made from powdered milk, butter, a bit of cocoa, and hazelnuts, then rolled in ground walnuts. There's enough for a small platter, and the ingredients are mixed cold, without any cooking or baking.

Quick Info

Total Time: 1 hour (including chilling time)
Servings: about 18-22 small balls
Difficulty: easy

Ingredients

150 g powdered milk
150 g powdered sugar
150 g butter (at room temperature)
1 teaspoon cocoa (high quality for intense flavor)
raw or roasted hazelnuts (one for each ball)
1/3 teaspoon cinnamon (optional, for a subtle aroma)
ground walnuts (for rolling the balls at the end)
vanilla sugar (optional, 1 packet)

Instructions

1. The butter should be soft, left at room temperature. In a large bowl, combine the powdered milk, powdered sugar, cocoa, and cinnamon. Mix just enough to combine the powders.
2. Add the butter cut into small pieces and, if desired, the vanilla sugar. Mix with a spoon or spatula at first. If it's too stiff, knead gently with your hands until it becomes a cohesive, fairly dense mixture.
3. Cover the bowl and refrigerate for at least 45 minutes. It will firm up slightly, making it easier to shape.
4. Prepare a bowl with ground walnuts and the hazelnuts.
5. Take the mixture out of the fridge. Take a small piece (about the size of a walnut), flatten it between your palms, place a hazelnut in the center, and form a ball.
6. Roll the ball in the ground walnuts until it's evenly coated.
7. Place them on a flat plate or tray, ensuring they don’t stick to each other. Continue until the mixture is finished.
8. Keep them in the fridge for at least 30 minutes before serving. They will firm up but remain creamy inside.

Why I Make This Recipe Often

These balls come together quickly, require no baking, and last well in the fridge for a few days. They are perfect when I need something sweet without turning on the oven. I can easily adapt the ingredients, and they are always appreciated for parties or packed lunches. They are not sensitive to transport, so I sometimes put them in boxes for long trips.

Tips and Variations

Tips

If the butter is too cold, the mixture won’t combine well. Let it sit at room temperature.
Don’t handle the mixture too much with your hands, especially if it’s warm, as the balls may soften. If this happens, refrigerate them again for 10 minutes.
For a finer texture, sift the powdered milk and cocoa before adding them to the bowl.
Don’t add too much cinnamon – the flavor should be subtle.

Substitutions

You can use hazelnuts, almonds, or even walnuts inside, according to your taste.
If you don’t have powdered sugar, blend granulated sugar, but it may remain slightly crunchy.
The ground walnuts on the outside can be replaced with ground hazelnuts, almonds, or even shredded coconut if you want the more classic version.

Variations

Add 1 tablespoon of rum for a different flavor.
If you don’t want cocoa, you can skip it and make a white version, just with vanilla and nuts.
Instead of butter, you can use vegetable margarine, but the taste will be more neutral.

Serving Ideas

Place them in small candy wrappers for a neat appearance.
They are great for party platters alongside other no-bake desserts.
They can be stored in boxes in the fridge for a quick snack.

Frequently Asked Questions

1. Can I make the balls without powdered milk?
No. Powdered milk is the base of this recipe. If you omit it, the mixture won’t hold together, and you won’t achieve the right texture.

2. Can I freeze the balls?
Yes, they can be frozen, but the texture may become slightly crumbly upon thawing. I recommend letting them thaw slowly in the fridge.

3. How long do they last in the fridge?
Stored in a sealed container, they last up to 5 days. They become firmer each day.

4. Can I make them with less sugar?
Sugar plays a role in texture, not just sweetness. You can reduce by 20-30 g, but if you cut too much, the mixture will be stickier.

5. I don’t have walnuts, what else can I use on the outside?
They work well with ground hazelnuts, ground almonds, or, if needed, even finely crushed cookies.

Nutritional Values

One ball contains approximately 100-110 kcal, depending on size. Each contains about 7 g of fat, 9 g of carbohydrates, and 2 g of protein. They are dense, so I don’t recommend eating too many at once. They are gluten-free if the ingredients are pure.

Storage and Reheating

They are best stored in the fridge in a sealed container for up to 5 days. They don’t need reheating. If you want to serve them softer, let them sit at room temperature for 10-15 minutes before serving. After freezing, let them thaw slowly in the fridge, not at room temperature, to avoid becoming too soft.

1. We mix the powdered milk, powdered sugar, butter, and cocoa and homogenize well. 2. We refrigerate the resulting mixture for 45 minutes. 3. Then we form small balls in which we place a hazelnut and roll them in nuts. Vanilla sugar can be added according to preference. I added a very small amount of cinnamon, just to give it a hint of aroma.

 Ingredients: 150 g powdered milk, 150 g powdered sugar, hazelnuts, 150 g butter, one teaspoon of cocoa, a little cinnamon, ground walnuts

 Tags:  homemade chocolate