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Catering, Dessert, Group Gathering, Recipe

Chocolate Crumble Balls (CCB’s)

I love to add CCB’s to the menu for a large group gathering where it would be great if everyone is served dessert around the same time or where I don’t want to have to spend a lot of time scooping cartons of ice cream when it is time for dessert – and miss half the party.   I usually place one or two CCB’s per person in a bowl and top with hot fudge.  If there are any leftovers, they usually disappear from the fridge within a day or two.

Chocolate Crumble Balls (CCB’s) (adapted from the Scottish Rite Dormitory Cookbook)

  • 1 gallon of ice cream (vanilla, cookies and cream, coffee, etc.)
  • 1 box sandwich creme cookies (Oreo’s/Hydrox, Whole Foods Sandwich Cremes)(also consider adding nuts, coconut, m&m’s, or any other traditional ice cream topping)
  1. Crush the sandwich creme cookies.  If you have a food processor, throw those cookies in and pulse until ground.  If you don’t have a food processor, you can also just put the cookies in a plastic bowl, cover with wax paper, and then hit with a meat tenderizer or other hard kitchen tool, to break up.  
  2. Place the crushed sandwich creme cookies in a bowl.
  3. Set up a prep area for the CCB’s including the bowl of crushed sandwich cremes, a bowl of warm water big enough to dip your hands and the ice cream scoop into, and a storage container for the CCB’s (I like to use multiple smaller containers so that as I fill up one container, I can store it in the freezer, stop the CCB’s from melting too much).  It is nice to have a helper around who is ready to cover each container when it is full and put it in the freezer because your hands will be messy.
  4. Scoop a ball of ice cream, dip hands in the warm water and using your hands, round out the scoop.  Roll the rounded scoop of ice cream in the crushed sandwich creme cookie bowl.  Place the rolled ice cream ball in the storage container.  Cover the storage container and place in the freezer as soon as possible.
  5. To serve, place one or two CCBs in each bowl.  Drizzle with hot fudge sauce.  Add a spoon.  Leave some extra hot fudge sauce out on the counter for guests to add more.    
Dessert, Group Gathering, Recipe

Hot Fudge Sauce

I love to make homemade hot fudge a few times a year as a special treat.  This Hot Fudge Sauce is best served slightly warm or at room temperature and will keep for a long time in the fridge.  I like to make a batch to serve with ice cream for a group gathering – one batch has ~20 servings.

Hot Fudge Sauce 

  • 1/2 cup butter
  • 5.33 oz evaporated milk
  • 2 1/2 cups powdered sugar (measured and then sifted, or stirred with a whisk)
  • 6 squares unsweetened chocolate
  • 1 teaspoon vanilla
  1. Using a double boiler (or a large skillet placed on top of a pot with boiling water – that is what I use), melt the butter and chocolate, stirring with a wooden spoon.  
  2. Add the milk and stir with the wooden spoon until combined.
  3. Using a whisk or wooden spoon, add the powdered sugar a half a cup or so at a time, stirring to combine, and whisking out any clumps.
  4. Remove from heat.  Add vanilla. Stir vigorously.