French Cocoa Balls

These no-bake cocoa balls come together in about 15 minutes with nothing more than a bowl and a sifter. Cocoa powder, powdered sugar, pecans, sweetened condensed milk, and vanilla get mixed into a stiff, fudgy dough, rolled into small balls, then dusted in a cocoa-sugar coating.

The sweetened condensed milk is the binder that holds everything together without any cooking. It adds moisture and sweetness, turning the dry cocoa and sugar mixture into a smooth, rollable dough. If the mixture feels too sticky, chill it for 10 minutes and it firms right up.

Sift the cocoa and powdered sugar together before mixing. Unsifted cocoa clumps and those lumps never fully break down, leaving you with dry pockets in the finished balls.

Roll lightly when coating. A heavy hand packs the cocoa-sugar dust into a dense shell instead of a delicate, powdery finish.

Kitchen Tips

• Use about two teaspoons of mixture per ball for uniform size. Consistent sizing means they look polished on a serving tray.
• Chill the finished balls for 30 minutes before serving. They hold their shape better cold.
• Store in an airtight container in the fridge for up to a week.

Variations

• Roll in finely chopped walnuts instead of the cocoa-sugar coating for a nuttier finish.
• Insert a walnut half into the center of each ball before rolling for a surprise crunch.
• Shape the mixture into logs, roll in chopped walnuts, chill, and slice into rounds for a different presentation.