Chocolate Ripple Christmas Balls | Peppermint Crisp & Cherry Ripe

10 minute no-bake Chocolate Ripple Christmas Balls made in two delicious flavours... Peppermint Crisp and Cherry Ripe! Which one would you choose?! 

Say hello to one of our most popular Christmas recipes... Peppermint Crisp & Cherry Ripe Chocolate Ripple Christmas Balls! Why are they so popular?

• they're completely no-bake
• they take just 10 minutes to make
• they're fun to make with the kids
• they make a yummy homemade Christmas gift
• they're the ultimate Christmas party treat or dessert
• AND (most importantly), they taste so damn delicious

Chocolate Ripple Christmas Balls

Our Chocolate Ripple Christmas Balls can be made in 2 delicious flavours:

• Peppermint Crisp
• Cherry Ripe

Both variations have exactly the same recipe base, they're simply flavoured with a different chocolate bar, so you can make the peppermint version, the cherry version... or both!

The Ingredients For Chocolate Ripple Christmas Balls

• Arnott's Chocolate Ripple biscuits (or substitute with any plain sweet chocolate cookie)
• Peppermint Crisp bars or Cherry Ripe bars (see recipe notes below)
• cocoa powder
• desiccated coconut (plus extra for coating)
• sweetened condensed milk
• food colouring (red and green) - optional
• melted milk chocolate

How To Make Chocolate Ripple Christmas Balls

Step 1 - Chop the choc ripple biscuits and chocolate bars

Step 2 - Add the cocoa powder, coconut & sweetened condensed milk

Step 3 - Roll into balls

Step 4 - Mix the extra coconut with food colouring and coat the balls

Step 5 - Place a tiny amount of melted chocolate and a small piece of chocolate bar on top of the balls 

Tips For Making Christmas Chocolate Ripple Balls

• Arnott's chocolate ripple biscuits can be substituted with any kind of plain sweet chocolate cookie you like
• Peppermint Crisp bars are a crunchy peppermint bar coated in milk chocolate. They can be substituted with any of your favourite peppermint chocolate bars.
• Cherry Ripe bars are a sweet and moist cherry and coconut bar covered in dark chocolate. They can be substituted with any cherry flavoured chocolate bar you like.
• You can process the cookies and chocolate bars in a food processor, Thermomix or blender. 
• Start by adding 100g of sweetened condensed milk and if the mixture is too dry, add a little more and mix again. The mixture should be able to be easily rolled into balls that hold their shape. 
• If your mixture is too soft to roll into balls, place it into the fridge or freezer for 20 minutes to firm up. 
• I like to colour the extra coconut by shaking it in a plastic ziplock bag with food colouring. This gives the coconut a lovely green or red colour. This step is entirely optional - you can simply coat the balls in plain coconut if you prefer. 
• This recipe can easily be doubled.
• These balls can be made ahead of time and stored in an airtight container in the fridge for up to 1 week or frozen for up to 3 months. 

More Homemade Christmas Food Gifts

Our Chocolate Ripple Christmas Balls make the perfect Christmas foodie gift on their own or as part of a hamper. Check out these yummy recipes for more Christmas gift ideas!

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

Chocolate Ripple Christmas Balls | Cherry Ripe & Peppermint Crisp Versions

The easiest no-bake Chocolate Ripple Christmas Balls made in two yummy variations - one with chopped up Peppermint Crisp bars and one with Cherry Ripes. YUM!!

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: Christmas

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 12 balls

Calories: 296kcal

Author: Lucy - Bake Play Smile

Ingredients

• ▢ 125 g Arnott's chocolate ripple biscuits or any other plain sweet chocolate biscuit (see notes)
• ▢ 3 Cherry Ripe or Peppermint Crisp bars Cherry Ripe bars are 52g each and Peppermint Crisp bars are 35g each
• ▢ 2 tbs cocoa powder
• ▢ ½ cup (50g) desiccated coconut
• ▢ 100-150 g sweetened condensed milk
• ▢ ½ cup (50g) extra desiccated coconut for rolling
• ▢ 2-3 drops food colouring red for Cherry Ripe balls and green for Peppermint Crisp balls
• ▢ extra Cherry Ripes or Peppermint Crisps for decorating
• ▢ 150 g milk chocolate melted, for decorating

Instructions

• Place the chocolate ripple biscuits and the Cherry Ripe or Peppermint Crisp bars into a food processor and process until they resemble fine crumbs. If using a Thermomix, mix on Speed 8, 5-10 seconds. 
• Place the mixture into a large bowl and sift over the cocoa powder.
• Add the desiccated coconut and 100g of condensed milk. Mix together the ingredients. If the mixture is too dry to roll into balls, add a bit more of the condensed milk and mix again. 
• Roll heaped teaspoons of the mixture into balls. 
• Place ½ cup of the extra coconut into a ziplock bag. Add the red or green food colouring and shake until the coconut is coloured red. Place into a bowl. 
• Coat the balls in the red coconut. 
• Add a small amount of melted milk chocolate to the top of each ball and add a small square of chopped Cherry Ripe or Peppermint Crisp to decorate. 
• Store in an airtight container for up to a week. 

Notes

RECIPE NOTES & TIPS

Arnott's chocolate ripple biscuits can be substituted with any kind of plain sweet chocolate cookie you like.

Peppermint Crisp bars are a crunchy peppermint bar coated in milk chocolate. They can be substituted with any of your favourite peppermint chocolate bars.

Cherry Ripe bars are a sweet and moist cherry and coconut bar covered in dark chocolate. They can be substituted with any cherry flavoured chocolate bar you like.

You can process the cookies and chocolate bars in a food processor, Thermomix or blender. 

Start by adding 100g of sweetened condensed milk and if the mixture is too dry, add a little more and mix again. The mixture should be able to be easily rolled into balls that hold their shape. 

If your mixture is too soft to roll into balls, place it into the fridge or freezer for 20 minutes to firm up. 

I like to colour the extra coconut by shaking it in a plastic ziplock bag with food colouring. This gives the coconut a lovely green or red colour. This step is entirely optional - you can simply coat the balls in plain coconut if you prefer. 

This recipe can easily be doubled.

These balls can be made ahead of time and stored in an airtight container in the fridge for up to 1 week or frozen for up to 3 months. 

Nutrition

Calories: 296kcal | Carbohydrates: 27g | Protein: 3g | Fat: 22g | Saturated Fat: 17g | Cholesterol: 3mg | Sodium: 52mg | Potassium: 223mg | Fiber: 5g | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 0.5mg | Calcium: 40mg | Iron: 1.6mg

Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!