Chocolate Salty Balls

Author: Kate

Learn how to make chocolate balls inspired by South Park’s Chef, with fudgy cinnamon-and-Cognac brownie centers. Each two-bite truffle is dipped in chocolate and sprinkled with flaky sea salt for a rich, sweet-and-salty finish.

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Prep Time: 1 30

Cook Time: 30

Chilling Time: 1 30

Total Time: 3 30

Servings: balls

Equipment

Ingredients

For the balls

3/4 cup unsalted butter
4 ounce semi-sweet chocolate bar, chopped
2 cups granulated sugar
3 large eggs, room temperature
3 tablespoons Cognac or brandy
2 teaspoons vanilla extract
1 cup cocoa powder
1 cup all purpose flour
1 tablespoon cinnamon
1/2 teaspoon kosher salt

For the chocolate coating

1 pound (4- 4-ounce) semi-sweet chocolate bars, chopped
1 teaspoon vegetable oil
3 teaspoons flaky sea salt

Instructions

To make the balls

Prep. Heat oven to 350°F and grease a 9 x 13-inch baking dish. Set aside.
Melt chocolate. Combine 3/4 cup unsalted butter and 4 ounces chopped semi-sweet chocolate in a microwave-safe bowl.
If using a microwave, melt the chocolate in 30 second increments, stirring in between, until smooth.
If using the stove, place chocolate and butter over medium-low heat and melt, stirring frequently until smooth.
Mix in wet ingredients. Add 2 cups granulated sugar, 3 large eggs, 3 tablespoons Cognac or brandy, and 2 teaspoons vanilla extract. Whisk until smooth.
Mix in dry ingredients. Add 1 cup unsweetened cocoa powder, 1 cup all-purpose flour, 1 tablespoon ground cinnamon, and 1/2 teaspoon kosher salt. Fold with a rubber spatula until no dry streaks remain. The batter will be thick and fudgy.
Bake. Bake in the oven until a toothpick inserted in the middle comes out with just a few moist crumbs, about 30 minutes. Remove to a wire rack and let cool 30 minutes or until cool enough to handle.
Roll into balls. Using a fork, scrape the batter into a loose crumb. Take a cookie scoop or a tablespoon and scoop up 1 tablespoon of the crumbs. Pack it tightly with your hands then roll the brownie crumbs into 1-inch sized balls. Place on a baking sheet lined with parchment paper. Try your best not to eat it all at this point. :)
Chill. Chill the balls in the refrigerator for at least an hour and up to a day.

To chocolate dip the balls

Melt the chocolate. Again, you can melt the chocolate in the microwave or on the stove.
For the stove: Combine 1 pound chopped semi-sweet chocolate and 1 teaspoon vegetable oil in a medium glass or metal bowl. Pour about 1-inch water in a saucepan and place over a medium heat and bring to a simmer. Place the bowl on top of the saucepan and melt the chocolate, stirring frequently with a rubber spatula until the chocolate is completely melted and smooth. Scrape into a 1-cup liquid measuring cup for easier dipping.
For the microwave: Place the chocolate and oil in a liquid measuring cup because its depth makes dipping really easy. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth.
Coat the balls. Line a second baking sheet with parchment paper.
Remove balls from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork. Tap the fork gently on the side of the measuring cup and scrape the bottom of the fork against the side to rid excess chocolate.
Use a 2nd fork to help slide the ball off of the fork and onto the clean parchment-lined baking sheet. Use a spoon to drizzle on top of the coated balls if you'd like. Lightly sprinkle each with flaky sea salt while chocolate is still wet.
I like to dip 5-6 balls at a time and drizzle with chocolate and sprinkle with salt then do 5-6 more.
Chill. Refrigerate coated balls for 30 minutes or until chocolate has completely set before serving.
Serve or store: Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks. We love them right out of the freezer, too!

Notes

Dipping: The sea salt needs to be added while the chocolate is still wet so I like to dip, drizzle, and sprinkle 5-6 at a time and then do 5-6 more.
Chocolate: Use 4-ounce “baking chocolate” bars found in the baking aisle. I prefer Bakers or Ghirardelli brands. You need 5 (4-ounce) bars for this recipe, 20 ounces total. You can use milk, semi-sweet, or bittersweet chocolates for a deeper chocolate flavor. Do not use chocolate chips because they contain stabilizers preventing them from melting into the correct consistency for coating.
Cooling: Don't let the brownies cool too long before scraping and forming. The balls won't stick together as well if the crumbs are cold.
Variations: If you're not a fan of sea salt, you can sprinkle the chocolate-dipped balls with finely chopped nuts, shredded coconut, or even sprinkles for a different finish.
To make the recipe alcohol-free: Substitute the Cognac or brandy with an equal amount of strong coffee or espresso for added depth of flavor.
Make-ahead/Storage: You can start this recipe 1 day ahead of time. The shaped balls can be chilled in the refrigerator for up to 1 day prior to coating. The balls keep at room temperature for 2 days, it's best to store them in an airtight container in the refrigerator to maintain freshness.They can also be frozen for up to 3 months.