Sponge biscuits, Salko and cocoa: no-bake chocolate balls that disappear in a flash

Sponge biscuits, Salko and cocoa: no-bake chocolate balls that disappear in a flash

Name: Sponge biscuits, Salko and cocoa: no-bake chocolate balls that disappear in a flash
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 250 g baby sponge biscuits (classic dry); 395 g sweetened condensed milk (Salko, 1 can); 4 tablespoons quality cocoa (unsweetened); 1 teaspoon vanilla extract (optional); 100 g dark chocolate (ideally 60–70% cocoa); 50 g butter; grated coconut, ground or chopped nuts, or sugar decorations

Easy to prepare
12 portions
20 minutes

Jan, 09. 01. 2026

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Looking for a quick no-bake dessert you can make without an oven that still looks like it came from a patisserie? These chocolate balls made from sponge biscuits, Salko and cocoa are exactly the kind of recipe that’s great for guests, a children’s party, or as a “secret sweet rescue” when you’re craving something. Preparation is simple, the ingredients are commonly available, and the result has the perfect combination of a moist filling and a crunchy chocolate layer.

For 12 portions

Ingredients

For the balls:

250 g baby sponge biscuits (classic dry)
395 g sweetened condensed milk (Salko, 1 can)
4 tablespoons quality cocoa (unsweetened)
1 teaspoon vanilla extract (optional)

For the chocolate coating:

100 g dark chocolate (ideally 60–70% cocoa)
50 g butter

For coating (optional):

grated coconut, ground or chopped nuts, or sugar decorations

Preparation procedure

Crumble the sponge biscuits into coarse crumbs. Leave some smaller pieces in – this will make the balls pleasantly "textured" and they won't feel like a uniform paste.
In a bowl, mix the Salko with the cocoa until smooth and thick. If you're using vanilla extract, add it now.
Gradually add the biscuit crumbs to the cocoa mixture and stir until a firm, moldable mass forms. If the mixture is too runny, add a little more biscuits or 1 tablespoon of cocoa. If it's dry and crumbling, add 1–2 tablespoons of Salko.
Shape the mixture into walnut-sized balls. For cleaner handling, you can lightly wet your hands with cold water.
In a double boiler (or very carefully in the microwave in short intervals) melt the chocolate with the butter until smooth. The butter ensures a creamier taste and a nice shine.
Dip the balls into the chocolate, let excess drip off and place on baking paper. Before the coating hardens you can roll them in coconut or nuts. Put in the fridge for at least 30 minutes so the coating firms up.

Quick facts

Servings: approx. 12–15 pieces
Preparation time: 20 minutes
Baking time: 0 minutes
Total time: 20 minutes + chilling (min. 30 minutes)

Tips for guaranteed results

Use unsweetened cocoa – Salko is sweet enough and the flavor will be more balanced.
The balls are easiest to shape if you let the finished mixture rest for 5–10 minutes in the fridge.
Want a more pronounced flavor? Add a pinch of salt or 1 teaspoon of finely ground coffee to the mixture.

Storage

Store the balls in the fridge in a closed container for up to 4 days. Before serving, leave them at room temperature for 10 minutes, the chocolate won’t be as hard and the flavor will open up.