Crispy balls

Name: Crispy balls - Rodica C.
Ingredients: chocolate sauce (100g dark chocolate + 50ml liquid cream) 100g cornflakes 100g shelled sunflower seeds 200g dried dates about 100g coarsely chopped walnut 4 tablespoons honey 1 teaspoon candied orange

Dessert - Crispy balls by Rodica C. - Recipia

Crispy chocolate, date, walnut, and seed balls When you need cookies that are different from the classic ones, these balls are made from simple ingredients and have a pleasant texture: crunchy on the outside but softer in the middle. The mixture is bound together with chocolate sauce, honey, and cream, while the sesame seeds form the outer layer. They are baked at a lower temperature, for about 40 minutes, until they start to brown and become firm on the surface. Quick info Preparation time: not specified exactly; includes melting the chocolate, mixing, and shaping the balls Baking time: approximately 40 minutes Total time: preparation time plus about 40 minutes of baking Servings: the number of balls depends on the chosen size Difficulty: easy Recipe type: homemade cookies, suitable for Christmas gatherings Ingredients For the chocolate sauce: 100 g dark chocolate 50 ml liquid cream For the mixture: 100 g corn flakes 100 g shelled sunflower seeds 200 g dried dates Approximately 100 g coarsely chopped walnut 4 tablespoons honey 1 teaspoon candied orange peel 3 tablespoons fermented cream 100 g oat flour For finishing: Approximately 100 g sesame seeds Instructions 1. Prepare the chocolate sauce Break the dark chocolate into pieces and place it in a small saucepan with the liquid cream. Heat the mixture over low heat and stir until the chocolate melts and forms a smooth sauce. There is no need for high heat. The sauce just needs to become fluid and well incorporated. 2. Prepare the oven and the tray Preheat the oven to 165 degrees Celsius. Line a baking tray with parchment paper so the balls don’t stick during baking. 3. Mix the ingredients for the mixture In a bowl, combine the corn flakes, sunflower seeds, dried dates, coarsely chopped walnuts, honey, candied orange peel, fermented cream, oat flour, and chocolate sauce. The ingredients can be added in any order. Mix until you obtain a sticky and well-bound mixture. Do not add the sesame seeds to this mixture, as they will be used for the exterior. 4. Shape the balls Take portions of the mixture and shape them between your palms. The size can be chosen according to preference, but it is helpful for the balls to be approximately similar in size for even baking. If the mixture is sticky, work with a little patience and press the mixture well when forming each ball. The sticky texture is normal and helps the ingredients stay together. 5. Roll the balls in sesame seeds Place the sesame seeds in a container or on a plate and roll each ball in them. Make sure they are evenly coated on the outside. 6. Bake the cookies Arrange the balls on the prepared tray, on the parchment paper, and then place the tray in the preheated oven. Bake at 165 degrees Celsius for about 40 minutes. In the end, the exterior should be crunchy while the middle remains softer. The time may vary depending on the size of the balls, so it’s good to pay attention to the texture and appearance of the exterior. Why I make this recipe often This is a practical recipe when you want cookies with multiple textures in a single mixture. The corn flakes and sesame contribute to the crunchiness, while the dates, honey, and chocolate help create a softer center. The balls are easy to portion and do not require rolling out dough or using cookie cutters. Additionally, they can be made in the desired size, depending on how you want to serve them. Tips and variations Tips Stick to the temperature of 165 degrees Celsius and check the balls towards the end of baking. If they are made smaller, they may bake faster than larger ones. The walnuts should be coarsely chopped, not finely ground. Larger pieces are felt in the mixture and maintain the texture of the recipe. Do not mix the sesame seeds into the bowl. They are only meant for coating the balls before baking. Let the balls cool before moving them from the tray. While they are hot, the center remains softer, and they may stick more to the parchment paper. Substitutions In the basic recipe, no substitutes for the ingredients are indicated. If you make changes, it may alter the consistency of the mixture, especially by replacing the binding ingredients: honey, dates, chocolate, and cream. Variations You can change the size of the balls without altering the quantities in the recipe. Larger balls will have a softer center, while smaller ones may bake more evenly and become crunchier. The amount of candied orange peel can remain exactly as in the recipe to keep the flavor subtle and not overpower the taste of chocolate, walnut, and dates. Serving ideas The balls can be served as homemade cookies, with coffee or tea. They are also suitable on a Christmas cookie platter alongside other dry desserts. They can be served after they have cooled sufficiently and become firm on the outside. The softer center is part of the recipe's texture. Frequently asked questions 1. Can I use another type of chocolate? The recipe is written with dark chocolate. You can use another type of chocolate, but this may change the flavor and sweetness of the sauce. To stick to the original recipe, use dark chocolate. 2. Why is it important not to mix the sesame seeds into the mixture? The sesame seeds are used for the outer layer of the balls. They need to remain on the surface, where they contribute to the crunchy texture and appearance of the cookies. 3. What should the mixture be like before shaping? The mixture should be sticky but well-bound enough to be shaped into balls. The ingredients should not be completely dry or crumbly. 4. How long do the balls bake? The indicated time is approximately 40 minutes at 165 degrees Celsius. The balls are done when the exterior becomes crunchy while the center remains softer. 5. Can I make the balls different sizes? Yes. The size is left to your choice, but balls of similar sizes will bake more evenly on the same tray. Nutritional values The values below are estimates and are calculated for the total amount of ingredients, divided roughly per 100 g of product. They may vary depending on the type of chocolate, liquid cream, sour cream, honey, and the exact amount of walnuts, sesame, and orange peel used. For 100 g of balls: Calories: approximately 430-460 kcal Protein: approximately 9-11 g Carbohydrates: approximately 50-55 g Fats: approximately 20-23 g Fiber: approximately 6-8 g The dates and honey mainly contribute to the carbohydrate content, while the walnuts, sunflower seeds, sesame, and chocolate provide a significant portion of the fats. Since the number of balls is not specified, the values for a single piece cannot be calculated exactly without knowing the weight of each. Storage and reheating After cooling, store the balls in a closed container at room temperature in a dry place. The source of the recipe does not specify an exact shelf life, so check the texture and appearance before serving. Reheating is not necessary. The balls are served at room temperature, and heating them may soften them and alter the crunchy texture of the exterior.

Crispy balls

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