Zserbó Golyó – Easy Hungarian Gerbeaud Balls
Servings: 24–30 balls
Zserbó Golyó takes the classic Hungarian combination of walnuts, apricot jam and chocolate and turns it into an easy no-bake treat. These little Gerbeaud balls are rich, chocolatey and perfect for holidays, parties or simply enjoying with a cup of coffee.
Servings: 24–30 balls
Ingredients:
200 g finely ground plain tea biscuits or graham-style biscuits
200 g finely ground walnuts
50–75 g powdered sugar
200–250 g apricot jam, as needed
Finely grated zest of ½ lemon, optional
250 g dark or semi-sweet chocolate
1–2 tbsp neutral oil
Walnut pieces, for decorating
Instructions:
Add the ground biscuits, ground walnuts and powdered sugar to a large bowl. Add lemon zest if using and mix well.
Add the apricot jam gradually, mixing until you have a soft mixture that holds together easily when shaped. The exact amount of jam may vary depending on its thickness.
Roll the mixture into small walnut-sized balls and place them on a parchment-lined tray.
Refrigerate for about 30 minutes so they become firm and easier to coat.
Melt the chocolate gently, then stir in the neutral oil until smooth.
Dip each chilled ball into the melted chocolate, allowing the excess to drip off.
Place the coated balls back onto parchment paper and decorate each one with a walnut piece before the chocolate sets.
Allow the chocolate to set completely before serving.
Add the apricot jam gradually, as different brands vary in thickness. The mixture should hold together easily without becoming sticky. Dark or semi-sweet chocolate works especially well because it balances the sweetness of the filling.