Name: Chocolate Balls (Bolitas de Chocolate)
Yield: About 20 balls
Cuisine: Mexican
Ingredients: Crushed pecans, optional; 4 ounces milk chocolate; ½ cup condensed milk; ½ teaspoon ground true (Ceylon) cinnamon, or a large pinch of U.S. “cinnamon”; ½ teaspoon pure vanilla extract; 1 teaspoon butter

Preparation info

About
20
balls

Difficulty
Easy

Appears in

Food from My Heart

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.

Ingredients

4 ounces milk chocolate
1 teaspoon butter
½ cup

Method

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.