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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!!

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 4 votes
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Course: Dessert
Cuisine: Christmas
Keyword: Cherry Ripe Christmas Balls
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 balls
Calories: 296kcal

Equipment

  • Food processor or Thermomix

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
  • 1/2 cup (50g) desiccated coconut
  • 100-150 g sweetened condensed milk
  • 1/2 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 1/2 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. 

Video

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