Michael asked me to make him these delectable chocolate fudge balls to take to school for his birthday treat.

I adapted this recipe from an original recipe by Lilach German.


120 grams butter;

250 ml milk;

250 ml double cream;

60 ml castor sugar

125 ml cocoa powder

125ml almond flour

300 grams dark chocolate, broken into pieces

400 grams crushed digestive biscuits

1/2 cup almond nibbles

1/2 cup rainbow sprinkles


Heat the butter, milk, cream and sugar in a saucepan over a medium heat until the butter has melted and the sugar is dissolved. Add the cocoa powder and almond flour and mix until smooth. Bring the mixture to the boil.

Remove the saucepan from the heat and add the chocolate, allowing it to melt completely. Add the crushed digestive biscuits and mix until combined.

Place the mixture in the refrigerator for 1 hour.

Use a spoon and your hands to roll small balls of the mixture and then roll the balls in either the almond nibbles or the rainbow sprinkles. Place on a baking tray. Store the cookies in an airtight container in the refrigerator.