One of the most popular questions I got after the chocolate ball cake post was how did I get the sprinkles to stick so perfectly?

I did my fair share of research, because if there’s one thing my family loves – it’s chocolate balls.

You don’t need a special event – the weekend is a good enough reason.
But the fact that the sprinkles kept falling off was driving me insane!

There are all kinds of blogs that recommend dipping the balls in water or covering them in butter before dipping them in sprinkles, but… The thing with these methods is that the first and second balls get a lovely coat, but then the sprinkles in your bowl start running and fading and becoming mushy.

What’s worse is that this moisture won’t let them stick to the next batch of balls.

Then I realized something (and mind you, I’m no pastry chef): in order for the sprinkles to stick, you have to have some degree of moisture, but still maintain the sprinkles’ crispness so that they’ll stay on.

It took some trial and error of mixing my batter, each time to a softer consistency, until I reached the ultimate ‘paste’.

So I got two birds with one stone:
easy to roll the balls with your hands without having them stick PLUS, any topping you want (sprinkles, crushed coconut, nuts, etc.) will stick perfectly and densely and won’t fall off.

Here’s my recipe:

2 cups butter cookies
5 tbsp cocoa powder
8 tbsp sugar
2 sticks of butter (7 oz), melted
1 ½ cups warm milk

1. Crush the cookies – you decide how fine you want them
2. Add the cocoa powder and sugar and mix well
3. Add butter and milk and mix
4. Pour into a food processor on high until you reach a paste consistency. Add milk as needed while mixing to reach the right consistency.
5. Shape into balls and dip into your favorite topping(sprinkles, crushed coconut, nuts, etc.)

The smooth-but-stable consistency will let the toppings stick perfectly, just like professionally-made balls.

Take an idea: A chocolate ball cake instead of the traditional birthday cake!