Chocolate Balls

Bolitas de Chocolate

Preparation info
  • About


    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This was one of my early acquisitions at the Instituto Familiar y Social. It’s a case where Mexican chocolate would not be appropriate—it’s too grainy, never having undergone the same pulverizing and emulsifying processes as ordinary commercial chocolate.


  • 4 ounces milk chocolate
  • 1 teaspoon butter
  • ½ cup


Melt the chocolate in the top of a double boiler over simmering water. Add the butter and whisk in the condensed milk, cinnamon, and vanilla. Stir until thoroughly combined. Refrigerate the mixture until firm enough to shape into small balls (about walnut-size), about 2 hours. Roll in crushed pecans, if desired.

Can be stored, covered with plastic wrap, in the refrigerator 2 to 3 days.