Irresistiballs –Chocolate-Covered Brownie Balls

(Can’t stop eating it (photo: Sharon Heinrich

Irresistiballs –Chocolate-Covered Brownie Balls
Yield: about 50 balls
200 grams butter
200 grams dark chocolate (at least 70%cocoa)
3 large eggs
2/3 cup sugar
2/3 cup all-purpose flour
¼ cup good cocoa powder
150 grams mixed nuts (pecans, walnuts, hazelnuts,
pistachios), chopped
150 grams good milk chocolate, chopped
Chocolate Cream
250 grams heavy whipping cream
60 grams sugar
30 grams good cocoa powder
50 grams dark chocolate (at least 66% cocoa)
250 grams pound cake, butter cookie, or Madeleinecrumbs
Chocolate Topping
Dark, milk, or white chocolate, tempered according to
package directions (or just melted)
Candied hazelnuts, chopped (Praline)
(I love chocolate (photo: Sharon Heinrich


1. Preheat the oven to 180 degrees and line a 24-cm square pan with parchment paper. 

2. Melt butter and dark chocolate in a double boiler or the microwave. Cool to room temperature. 

3. Beat eggs and sugar until light yellow and fluffy.

4. Add melted chocolate to egg mixture and beat until smooth.

5. Add flour and cocoa powder, and mix until well combined. 

6. Add nuts and milk chocolate, and stir together. 

7. Pour mixture into pan and bake for 30 minutes, until a toothpick poked in comes out clean, but not too dry.

8. Cool completely; then crumbleto form coarse crumbs. 

Chocolate Cream

9. Combine all ingredients in a small pot and bring to a simmer until hot and well combined, a few minutes. 


10. Combine brownie crumbs and cake (or cookie) crumbs in a large bowl. 

11. Pour chocolate cream over the crumb mixture and stir until well combined. 

12. Transfer mixture to an airtight container, and refrigerate overnight. 

13. The next day, scoop out the mixture and shape into uniformly sized balls. Put in an airtight container, and freeze until firm, a few minutes. 

14. Melt and temper the chocolate. Line a baking sheet with parchment paper. Poke a lollipop stick into each ball and dip into melted chocolate. Transfer to the baking sheet. 

15. Sprinkle chocolate balls with chopped candied pecans immediately. 

16. Refrigerate chocolate balls for at least 2 hours; store in a sealed container in the fridge.

(YUMMY (photo: Sharon Heinrich


  • 12 December 2017

    אפשר מתכון גם בעברית ?בבקשה!����


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