These chocolate crunch balls with a smooth cream filling are rich, bite-sized treats that combine a crunchy chocolate shell with a soft, sweet center. They are perfect for dessert platters, special occasions, or whenever you want an easy no-bake sweet that feels indulgent and homemade.
Why You’ll Love This Recipe
These chocolate crunch balls are simple to prepare and require no baking, making them ideal for busy days. The contrast between the creamy filling and the crisp chocolate coating creates a satisfying texture in every bite. They can be made ahead of time, customized with different coatings, and served straight from the fridge for a perfectly set, elegant dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cream filling
6 oz (170 g) cream cheese, softened
3 tablespoons unsalted butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract
For the crunch balls
2½ cups chocolate cookie crumbs
2 tablespoons cocoa powder
2 tablespoons melted unsalted butter
For the chocolate coating
2 cups semi-sweet chocolate chips
1 tablespoon neutral vegetable oil
Directions
In a mixing bowl, combine the softened cream cheese and butter. Beat until smooth and creamy with no lumps. Add the powdered sugar and vanilla extract, then mix until thick and fully blended. Cover and refrigerate the filling for 20 to 30 minutes until firm enough to shape.
In a separate bowl, mix the chocolate cookie crumbs with cocoa powder. Pour in the melted butter and stir until the mixture resembles damp sand.
Scoop about 1 tablespoon of the cream filling and roll it into a small ball. Place it on a tray lined with parchment paper. Repeat until all the filling is used, then refrigerate the balls for 15 minutes.
Take each chilled cream ball and gently roll it in the chocolate crumb mixture, pressing lightly so the crumbs adhere evenly. Return the coated balls to the tray and chill again for 15 minutes.
Melt the chocolate chips with the vegetable oil using a double boiler or microwave in short intervals, stirring until smooth.
Dip each ball into the melted chocolate, ensuring it is fully coated. Lift it out with a fork, let excess chocolate drip off, and place it back on the parchment-lined tray.
Refrigerate the chocolate crunch balls for 30 minutes or until the coating is completely set. Serve chilled or slightly softened at room temperature.
Servings and timing
This recipe makes approximately 18 to 20 chocolate crunch balls, depending on size.
Preparation time is about 30 minutes, with an additional 1 hour of chilling time.
Total time is approximately 1 hour and 30 minutes.
Variations
You can roll the cream filling in crushed chocolate biscuits, wafer crumbs, or finely chopped nuts before coating with chocolate. For a sweeter finish, use milk chocolate instead of semi-sweet chocolate. You can also add a tablespoon of peanut butter or chocolate spread to the cream filling for a richer flavor.
Storage/Reheating
Store the chocolate crunch balls in an airtight container in the refrigerator for up to 5 days. They are best enjoyed chilled or slightly softened at room temperature. Reheating is not recommended, as the filling and coating may lose their texture.
FAQs
Can I make these chocolate crunch balls ahead of time?
Yes, they are ideal for making in advance and can be stored in the refrigerator for several days.
Can I freeze chocolate crunch balls?
Yes, you can freeze them in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
What can I use instead of chocolate cookie crumbs?
You can use crushed plain biscuits, chocolate wafers, or even cornflakes for a crunchier texture.
How do I prevent the filling from being too soft?
Make sure to chill the cream filling before shaping and again before coating.
Can I use dark chocolate for the coating?
Yes, dark chocolate works well and adds a deeper, less sweet flavor.
Why is my chocolate coating uneven?
This usually happens if the balls are too warm. Chill them well before dipping.
Can I flavor the cream filling?
You can add citrus zest, coffee powder, or a small amount of cocoa powder for flavor variations.
Are these suitable for parties?
Yes, they are easy to serve, mess-free, and popular at gatherings.
Can I make them smaller?
Yes, simply use less filling per ball and adjust the number of servings accordingly.
Do I need special equipment?
No, basic bowls, a mixer or whisk, and a fork for dipping are sufficient.
Conclusion
Chocolate crunch balls with cream filling are a simple yet impressive dessert that combines creamy sweetness with a satisfying chocolate crunch. With minimal effort and no baking required, this recipe is perfect for sharing, gifting, or enjoying as a special homemade treat anytime.
Bite-sized no-bake chocolate crunch balls filled with a smooth cream center and coated in crisp chocolate. Perfect for parties, gifting, or a make-ahead treat.
Ingredients
For the cream filling:
6 oz (170 g) cream cheese, softened
3 tablespoons unsalted butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract
For the crunch balls:
2½ cups chocolate cookie crumbs
2 tablespoons cocoa powder
2 tablespoons melted unsalted butter
For the chocolate coating:
2 cups semi-sweet chocolate chips
1 tablespoon neutral vegetable oil
Instructions
In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and mix until thick. Chill for 20–30 minutes.
In another bowl, mix cookie crumbs, cocoa powder, and melted butter until it resembles damp sand.
Shape 1-tbsp scoops of cream filling into balls. Place on parchment-lined tray and chill for 15 minutes.
Roll each cream ball in the crumb mixture, pressing lightly to coat. Chill again for 15 minutes.
Melt chocolate chips with oil using a double boiler or microwave, stirring until smooth.
Dip each ball into melted chocolate, let excess drip, then place on tray.
Refrigerate for 30 minutes or until chocolate is fully set. Serve chilled or slightly softened.
Notes
Chill the cream filling well before shaping to prevent stickiness.
Use a fork for dipping to let excess chocolate drip off cleanly.
Add citrus zest, coffee, or peanut butter to the filling for flavor variations.
Use crushed nuts or wafers instead of cookie crumbs for texture variety.
Store in the fridge and serve cold for best texture.
