Chocolate Chorizo Cookie Balls


El Popular Chocolate Chorizo Cookie Balls Recipe

Recipe by Pecola Nunn
Ivy Tech- East Chicago Campus
2012 Chorizo Contest

  • Prep Time: 15 minutes
  • Start to Finish: 30 minutes
  • 42 Cookie Balls
  • 1 package of El Popular Chorizo (Original)
  • 1 (3.9) oz. package instant chocolate pudding
  • ½ cup cold milk
  • 1/3 cup heavy cream
  • 1/3 cup milk 36 chocolate sandwich type cookie, finely crushed
  • 2 oz. El Popular Mexican Chocolate, coarsely chopped
  • 1 ½ cup semi-sweet chocolate
  • White chocolate Sprinkles
  • Any type Cocoa powder
  1. Sauté the chorizo until it is thoroughly cooked. Drain.
  2. Beat pudding mix and milk in medium bowl with whisk for 2 minutes, add cookie crumbs and stir; mix well.
  3. Shape into 1 inch balls. Freeze until firm.
  4. In a small saucepan bring cream and milk to a boil.
  5. Pour over chocolates and whisk until melted.
  6. Dip cookie balls into melted chocolate place in single layer shallow waxed paper-lined pan.
  7. Refrigerate 20 minutes, drizzle with white chocolate, or roll into sprinkles or cocoa powder.