Mud Balls Chocolatey Treat (Printable)

Fudgy chocolate balls coated in powdered sugar, perfect for a sweet and easy indulgence.

# What You Need:

→ Base

01 - 1 1/2 cups graham cracker crumbs
02 - 1 cup finely chopped walnuts (optional)
03 - 1/4 cup unsweetened cocoa powder
04 - 1 cup powdered sugar
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted
07 - 1/2 cup sweetened condensed milk
08 - 1 teaspoon vanilla extract

→ Coating

09 - 1 cup powdered sugar (for rolling)

# Steps:

01 - In a large bowl, mix graham cracker crumbs, walnuts if using, cocoa powder, powdered sugar, and salt until well combined.
02 - In a separate bowl, whisk together melted butter, sweetened condensed milk, and vanilla extract.
03 - Pour the wet mixture into the dry ingredients and stir until a thick, uniform dough forms.
04 - Refrigerate the dough for 20 to 30 minutes until firm enough to handle.
05 - Scoop tablespoon-sized portions and roll each into a ball between your palms.
06 - Roll each ball generously in powdered sugar to coat evenly.
07 - Place coated balls on a parchment-lined tray and chill for 10 minutes until set.
08 - Enjoy chilled or at room temperature. Store in an airtight container for up to one week.

# Expert Tips:

01 -
  • No oven required, so you can make them even when its sweltering outside or your oven is broken.
  • They taste like fudgy brownie truffles but come together in less than twenty minutes of active work.
  • The powdered sugar coating gives them an elegant look that hides how ridiculously easy they are.
02 -
  • If the dough feels too dry and wont hold together, add an extra tablespoon of condensed milk.
  • Dont skip the chilling steps or the balls will be too soft to roll and will lose their shape.
  • Roll the balls while the dough is still cold, otherwise they get sticky and hard to handle.
03 -
  • Use a small cookie scoop to keep the balls uniform in size so they chill and set evenly.
  • If the powdered sugar coating disappears after a day, just roll them again right before serving.
  • For extra depth, use dark cocoa powder instead of regular unsweetened cocoa.
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