Egg Free Milk Chocolate Fudge Balls – Easy Kid’s Treats

In the eight years of baking, I have learnt one thing, never panic when a recipe goes wrong. Once you panic, anything you do after that will be doubly wrong and you will have to turn everything to garbage. But be cool and you will find a way to do something with it. When I made some fudge cupcakes a while back, for the first batch, I filled the cupcake liners way too much (I didn’t even guess that the batter will overflow) and I had a tray full of over flowed cupcakes which were not at all presentable. The cupcake tray was filled with the cake and I didn’t know what to do. I scraped everything on to a bowl and removed the cakes from the liners and allowed it to cool. The next batch, I filled them with half the batter and baked at lower temperature and the cupcakes were fine. But unfortunately the larger batch was in the first tray, so I had so much fudge left over from the project. I just refrigerated the box and left it for a day before any idea of making it edible came to my mind.

I was also in the process of making ladoos for this week’s theme while I got an idea for the left over fudge. The fudge was so tasty and I know my daughter might finish it off if I don’t do anything with that. I turned the fudge into ladoos and coated them with sprinkles. That is it, amazing fudge balls were ready. My daughter took it to her friends and got a thank you note from her friend. How amazing! This is not like the usual fudge. Bake it in a tin and scoop out the balls. The texture is so much like brownie and it is so chocolaty. For the coating, you can use cocoa powder to make it way too easier. Or use any other topping option you might like. It will make a great party dessert.

Makes 2 Dozen Balls

Ingredients:

Maida / All purpose Flour – 200 gm

Cocoa Powder – 4 tbs

Baking Soda – 1 1/4 tsp

Baking Powder – 1/2 tsp

Salt – 1/4 tsp

Sugar – 100 gm

Vanilla – 1 tsp

Butter – 100 gm

Milk – 200 ml

Vinegar – 1 tsp

Milk Chocolate – 240 gm

Sprinkles To Coat

Procedure:

Preheat oven to 160°C.

In a bowl add butter and chocolate and melt them either on a double boiler or in MW.

In another bowl, mix together flour, baking soda, baking powder, sugar, salt and cocoa powder.

Add milk, vinegar and vanilla and mix to incorporate.

Finally add in the melted butter and chocolate mix and combine to form a smooth batter.

Pour in a greased 8″ square tin and bake for 25 – 30 minutes. The cake may be slightly gooey. Do not wait for the tooth pick to come out clean.

Just mix the cake while still hot so that you don’t end up with a crisp skin.

Allow it to cool completely in the tin it self.

Cover with a cling film and refrigerate for one hour.

Use a scoop or a table spoon to take portions of the fudge and roll it into a ball.

Take the sprinkle on a plate and roll the ball on it so that the sprinkle stick evenly to the balls.

Place in individual mini cup cake liners and refrigerate until firm.

Serve chilled.

This was the cupcake project I was doing. Will shortly share a video for this too.

Egg Free Dark Chocolate Fudge Balls - Easy Kid's Treats

Print Recipe Pin Recipe

Course Desserts, Sweets

Cuisine International

Servings 24 Balls

Ingredients

  

• Maida / All purpose Flour - 200 gm
• Cocoa Powder - 4 tbs
• Baking Soda - 1 1/4 tsp
• Baking Powder - 1/2 tsp
• Salt - 1/4 tsp
• Sugar - 100 gm
• Vanilla- 1 tsp
• Butter - 100 gm
• Milk - 200 ml
• Vinegar - 1 tsp
• Milk Chocolate - 240 gm
• Sprinkles To Coat

Instructions

 

• Preheat oven to 160°C.
• In a bowl add butter and chocolate and melt them either on a double boiler or in MW.
• In another bowl, mix together flour, baking soda, baking powder, sugar, salt and cocoa powder.
• Add milk, vinegar and vanilla and mix to incorporate.
• Finally add in the melted butter and chocolate mix and combine to form a smooth batter.
• Pour in a greased 8" square tin and bake for 25 - 30 minutes. The cake may be slightly gooey. Do not wait for the tooth pick to come out clean.
• Just mix the cake while still hot so that you don't end up with a crisp skin.
• Allow it to cool completely in the tin it self.
• Cover with a cling film and refrigerate for one hour.
• Use a scoop or a table spoon to take portions of the fudge and roll it into a ball.
• Take the sprinkle on a plate and roll the ball on it so that the sprinkle stick evenly to the balls.
• Place in individual mini cup cake liners and refrigerate until firm.
• Serve chilled.

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