Chocolate Balls with Meringue Topping

Sara Wasserman Sara Wasserman
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Easy enough to make with kids, yet a step up from the standard chocolate balls.

1h 12
Medium Vegetarian Pescatarian Parve

Contains: Egg, Gluten, Dairy, Wheat

Directions

Prepare the Chocolate Balls

  1. Melt chocolate and heavy cream in a microwave or double boiler.

  2. Add chocolate chips, biscuit crumbs, and sugar and mix.

  3. Wet your hands and form the mixture into balls. Stick a lollipop stick into each ball and freeze.

Prepare the Meringue Topping

  1. Place the egg whites and sugar in a saucepan over low heat or a double boiler. Stir until the sugar melts.

  2. Transfer to a mixer and beat for seven to eight minutes, until stiff peaks form.

Assemble

  1. Transfer egg whites to a pastry bag with a smooth tip and coat the frozen balls.

  2. Brown the tops with a hand-held blowtorch and coat with sprinkles, if desired.

Credits

Description:

Photography: Daniel Lailah

Food Styling: Shoshie Sirkis

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1 Comment

Aviva Weiss •

Storage/Make in advance How much in advance can these "lolli-cakes" be made?
How would you store them?

Thanks

Chaia Frishman •
Reply to Aviva Weiss

HOw to store them? Carefully. :)
Lay them gently on parchment paper. I would make them right before. Meringues are moody.