Chocolate Crunch Balls- a 6-ingredient dessert that is a mix of cheesecake & Ferrero Rocher
Indulge in the ultimate no-bake, eggless treat with these Chocolate Crunch Balls! Imagine the creamy richness of cheesecake combined with the irresistible crunch of Ferrero Rocher—all in a bite-sized dessert. With just 6 simple ingredients, you can whip up these delightful balls in no time. Each ball features a luscious blend of crushed biscuits and cream cheese, filled with a velvety Nutella center, and coated in a crunchy chocolate hazelnut shell. Perfect for any occasion, these easy-to-make treats are sure to satisfy your sweet tooth and impress your guests. A perfect blend of chocolate with overpowering it and the crunch is so good!
Happy Baking!
Servings: 9-12 balls
Prep Time: 25-30 mins
Chilling Time: 15-20 mins
Total Time: 40-50 mins
Ingredients:
300-350g of your favorite biscuits; check notes
8 oz softened cream cheese
3/4 cup nutella
3/4 cup semi-sweet chocolate
1/2 tbsp coconut oil
1/3 cup roasted chopped hazelnut
Directions:
Biscuit dough: Add the biscuits to a food processor. Grind it till it is fine. Once fine, add cream cheese to the food processor. Pulse till it comes together to form a dough. Knead slightly with your hand to make sure it’s uniform.
Divide the dough into 9-12 divisions.
Flatten each division and shape it into a well. Put about 1/2-1 tbsp of nutella in the well and close the dough over it. Roll it gently to form a ball.
Repeat for all divisions and fill each with nutella.
Freeze the balls for 10-15 minutes.
Melt the chocolate with coconut oil in a double boiler or in a microwave.
Once melted add the roasted hazelnut and mix.
Take the balls out of the freezer and dip them in the chocolate hazelnut mixture. Coat it well to form a thin coat around each ball and then transfer to a plate.
Chill in the fridge for 5-10 minutes so that coating sets.
Serve out the fridge and enjoy!
Notes/Tips:
Don’t use very sweet biscuits otherwise it can become too sweet. I used a mix of graham crackers & parle-g.
Make sure the dough is soft and can be shaped easily.
If you want to make it easier to fill nutella, freeze 1/2-1 tbsp nutella scoops on a tray. Filling with frozen nutella balls is easier than in the liquid state.
Be fast while coating as the balls are just out the freezer so the chocolate will start setting fast.
Roasting the hazelnut is a must. I dry-roasted them on medium heat while stirring constantly.
