Israeli Chocolate Cookie Truffles Recipe

Israeli chocolate cookie truffles, or kadorei shokolad

Miri Rotkovitz

Prep: 15 mins
Cook: 5 mins
Chill: 2 hrs
Total: 2 hrs 20 mins
Servings: 70 to 80 servings
Nutrition Facts (per serving)
68 Calories
4g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: 70 to 80
Amount per serving
Calories 68
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Protein 1g
Calcium 8mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're a fan of cookie butter or Biscoff spread, these no-bake truffles should be right up your alley -- they're made from crushed cookies or tea biscuits, butter or margarine, chocolate, and a touch of coffee. Customize them by rolling in powdered sugar (either plain or mixed with cocoa powder and cinnamon), flaked coconut, sprinkles, or sanding sugar.

In Israel, Kadorei Shokolad is generally made with tea biscuits such as Osem Petit Buerre (which, despite the name, are not butter cookies). If you can't find them, plain chocolate cookies work, too.


  • 1 pound chocolate biscuit cookies
  • 1 cup unsalted butter (or margarine, preferably non-hydrogenated)
  • 3.5 ounces bittersweet chocolate (chopped)
  • 1 cup sugar
  • 6 tablespoons cocoa powder
  • 1 teaspoon instant coffee granules
  • 1/3-1/2 cup milk (or soy milk)

Steps to Make It

  1. In a food processor, grind the biscuit cookies into finely crushed crumbs.

  2. Place the butter or margarine and chocolate in the top of a double boiler set over simmering water, stirring gently until melted. Or, melt in the microwave, heating in 30-second intervals, stirring between each, until smooth. Remove from the heat.

  3. In a large bowl, use an electric mixer or sturdy spoon to combine the biscuit crumbs, melted chocolate mixture, sugar, cocoa powder and coffee granules.

  4. While continuing to stir, slowly add the milk or soy milk until the batter is moist enough to hold together when shaped into balls.

  5. Using clean hands, roll the mixture into walnut-sized balls. (Use about 1 tablespoon of the chocolate mixture per ball.)

  6. Roll each ball into powdered sugar (or a mix of powdered sugar, cocoa, and cinnamon), coconut flakes, sprinkles, or sanding sugar.

  7. Place on a plate, cover, and chill in the refrigerator until firm.

  8. Store leftover truffles in an airtight container in the refrigerator for 4 to 5 days.