Chocolate Ball Cookies

    1 hour

    These delicate dark chocolate balls are topped with a rich dark chocolate glaze. They make a wonderful post-dinner coffee accompaniment.

    74 people made this

    Serves: 42 

    • Balls
    • 60g dark chocolate
    • 75g butter
    • 1 cup (200g) white sugar
    • 1 egg
    • 1 egg yolk
    • 1/2 teaspoon almond essence
    • 1 1/3 cups (170g) plain flour
    • 1/2 cup (60g) finely chopped walnuts
    • Glaze
    • 30g dark chocolate
    • 15g butter
    • 1/4 teaspoon vanilla essence
    • 1 cup (120g) icing sugar
    • 3 tablespoons (45ml) milk

    Preparation:20min  ›  Cook:10min  ›  Extra time:30min drying  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C.
    2. Balls: In a small saucepan over low heat melt chocolate with butter. Stir frequently until melted, remove from heat and set aside to cool.
    3. In a medium bowl mix sugar, egg, egg yolk and almond essence until light and fluffy. Stir in the melted chocolate. Combine flour and walnuts and stir into the mixture until just combined. Shape dough into 2cm balls and place them 3cm apart on ungreased baking trays. If the dough is too sticky refrigerate for 30 minutes before forming balls.
    4. Bake in the preheated oven for 8 to 12 minutes or until firm to the touch. Transfer to wire cake racks immediately and set aside to cool.
    5. Glaze In a small saucepan over low heat melt chocolate and butter together, stirring frequently until smooth. Remove from heat and stir in vanilla and icing sugar until well blended.
    6. Beat in the milk one tablespoon at a time until the glaze is of the desired consistency. Dip the tops of the balls into the glaze and allow to dry completely before storing in an airtight container.

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    Reviews in English (57)


    This recipe is awesome! I tried to make these early last week, but I misread the recipe and used too much butter, so I couldn't make them into balls. But then I made these for my boyfriend this last weekend and they turned out perfect. I had to refridgerate the batter for a little while because pouring hot, melted chocolate into dry indgrediants, of course, left it sticky and warm. When properly cooled, the icing won't smear around and you can put them in a lunchbox or even a ziplock bag.  -  03 Dec 2002  (Review from Allrecipes USA and Canada)


    Ohmigosh! I was recently at a dessert party, and had something similar to these, and came looking on Allrecipes for a recipe for the cookie. Bingo! I found it. These are sooooooo good! I made the first batch as written, then made a second batch in the same bowl--didn't rinse it or anything--and made a second batch, only using mint extract in place of the almond, and vanilla in the glaze. This was because I had a real "mint tooth" going on. (Although I'm not sure if they are still Austrian ) I also replaced the nuts with mini chocolate chips in the second batch. They are sooooo good, too! The glaze seems to stay prettiest if it stays warm. Mine got a bit grainy. Thanks for a keeper!  -  18 Jun 2007  (Review from Allrecipes USA and Canada)


    I made these cookie last night they were ok.  -  24 Jan 2011  (Review from Allrecipes USA and Canada)