Austrian Chocolate Balls

These little chocolate balls are the kind of cookie that quietly steals the show on a holiday dessert spread.

The dough comes together quickly: melted unsweetened chocolate, sugar, eggs, flour, and finely chopped nuts rolled into neat little balls and baked until just set.

But the real star is the glaze. A shiny, dark chocolate coating made with powdered sugar and milk that gives each ball a crackling shell over a dense, fudgy center.

They look like truffles. They eat like cookies. They vanish like magic.

Chef Tips

• Roll the dough balls to a consistent ¾-inch size so they bake evenly. Too big and the centers stay raw. Too small and they overbake into hard little pebbles.
• Use walnuts or hazelnuts for the most traditional Austrian flavor. Toast them first for even more depth.
• Let the glaze set completely before stacking in a container. Waxed paper between layers keeps them from sticking together.

Variations

• Espresso Chocolate Balls: Add a teaspoon of instant espresso powder to the dough for a mocha twist.
• Orange Zest: Mix the grated zest of one orange into the batter. Chocolate and orange is a classic Austrian pairing.