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

Ingredients

• 200 gplain flour (all-purpose flour)
• 4 tbspcocoa powder
• 1 1/4 tspbicarbonate of soda
• 1/2 tspbaking powder
• 1/4 tspsalt
• 100 gsugar
• 1 tspvanilla
• 100 gbutter
• 200 mlmilk
• 1 tspvinegar
• 240 gmilk chocolate
• to coatsprinkles

Instructions

1. 1

   Preheat the oven

   Heat the oven to 160°C.

2. 2

   Melt chocolate

   Put the butter and chocolate in a bowl and melt them together over a double boiler or in a microwave.

3. 3

   Mix dry ingredients

   In a separate bowl, combine the flour, bicarbonate of soda, baking powder, sugar, salt and cocoa powder.

4. 4

   Add liquids

   Stir in the milk, vinegar and vanilla until incorporated.

5. 5

   Make the batter

   Add the melted butter and chocolate mixture, then combine until the batter is smooth.

6. 6

   Bake the cake

   Pour the batter into a greased 8-inch square tin and bake for 25–30 minutes. The cake can remain slightly gooey; do not wait for a skewer to come out clean.

7. 7

   Break up warm cake

   While the cake is still hot, mix it up so that it does not develop a crisp skin.

8. 8

   Cool completely

   Leave the cake to cool completely in the tin.

9. 9

   Chill the mixture

   Cover the tin with cling film and refrigerate for 1 hour.

10. 10

    Shape the balls

    Use a scoop or tablespoon to portion the fudge mixture, then roll each portion into a ball.

11. 11

    Coat with sprinkles

    Spread the sprinkles on a plate and roll each ball in them until evenly coated.

12. 12

    Chill until firm

    Place the balls in individual mini cupcake cases and refrigerate until firm.

13. 13

    Serve chilled

    Serve the fudge balls chilled.

What are chocolate fudge balls?

These are small, chilled chocolate treats made by turning a baked cake into a soft, mouldable mixture, then rolling it into balls. The method resembles cake truffles, though this version uses a simple egg-free cake base rather than a separate binding mixture.

The recipe combines familiar home-baking ingredients with milk chocolate for a rich, fudgy centre. Mixing the cake while it is hot helps keep the texture soft enough to shape once chilled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 139 calories, 2g protein, 18g carbs, 7g fat.

Most of the carbohydrates come from the flour, sugar and chocolate, while butter and chocolate contribute much of the fat; the flour, milk and chocolate provide some protein. Pair a couple of balls with fresh fruit or berries for a more balanced snack or dessert plate.

Why the ingredients work

Chocolate base: cocoa powder gives the batter a deeper chocolate flavour, while melted milk chocolate and butter add richness and help create a dense result.

Rising agents: bicarbonate of soda and baking powder lift the cake as it bakes. Milk and vinegar provide the liquid and acidity that help bring the batter together.

Getting the bake right

Slightly gooey centre: take the cake out after 25–30 minutes even if a skewer does not come out clean. A fully dry cake can be harder to mix into a soft, rollable fudge.

Hot mixing: break up and stir the cake as soon as it comes out of the oven. This prevents a firm surface from forming and makes it easier to portion later.

Chilling and shaping

First chill: cool the cake completely in its tin before covering and refrigerating it for 1 hour. Chilling firms the mixture so it is easier to scoop and roll.

Even portions: use a scoop or tablespoon to portion the mixture consistently, then roll each piece between your hands. If it feels too soft to handle, return it to the fridge briefly.

The sprinkle coating

Coating: put the sprinkles on a plate and roll each ball across them so they stick all around. A shallow plate makes it easier to coat the sides without pressing the balls out of shape.

Final chill: set the coated balls in mini cupcake cases and refrigerate until firm. Keep them chilled until serving so they hold their shape.

Serving ideas

Serve these as small party treats alongside fresh fruit or a bowl of berries. Their chocolate-rich flavour also goes well with tea, coffee or a glass of cold milk.

For a dessert plate, pair one or two balls with fruit rather than adding another rich sweet. The recipe makes 24 pieces, so they are also easy to share.

Recipe notes & tips

• Grease the square tin well so the cake releases cleanly after cooling.
• Use short microwave bursts to melt the butter and chocolate, stirring between each burst.
• Mix the cake while it is still hot, before a crisp surface has time to form.
• Let the cake cool fully before covering it and putting it in the fridge.
• Keep the sprinkles on a shallow plate for easier, more even coating.
• Chill the shaped balls until firm before serving.

Variations

• Dark chocolate: replace the milk chocolate with dark chocolate for a more intense flavour.
• Coconut coating: roll the balls in desiccated coconut instead of sprinkles.
• Nut coating: use finely chopped nuts for a crunchy outside.
• Mixed sprinkles: combine different colours or shapes for a party-style finish.
• Orange note: add a little finely grated orange zest to the batter for a chocolate-orange version.

Common mistakes to avoid

• Overbaking: a dry cake is more difficult to turn into soft fudge; remove it while the centre is still slightly gooey.
• Mixing after cooling: the surface may become crisp; break up the cake while it is still hot.
• Shaping before chilling: the mixture can be too soft to roll; refrigerate it for the full hour first.
• Skipping the cooling stage: covering warm cake can trap condensation; let it cool completely in the tin.
• Pressing on the coating: rolling too firmly can distort the balls; turn them gently through the sprinkles.
• Serving before firm: the balls may lose their shape; chill them after coating.

How to store

Store the balls in an airtight container in the fridge and serve them chilled; they should keep for up to 3 days. Keep them in their mini cupcake cases to help prevent them sticking together. They are best eaten cold rather than reheated.

Frequently asked questions