Garlic dough balls

Cholocate dough balls

Serves: 1 ball, many!

Indulgent, succulent, childish possibly. But what we created here put smiles on the faces of everyone that tried them, adults and kids, alike!

With an Easter theme but, a bit like Creme Eggs, not necessarily just for Easter these delicious chocolate concoctions are unctuous and ever so moreish. 

We created three different variants, all with different shapes and fillings and degrees of difficulty. By far the easiest are the chocolate filled balls themselves. You can choose Nutella or, for that Reese’s Pieces flavour Nutella and peanut butter. 

Mini egg chocolate pieces calzone was next. The crisp bite of the mini egg shell remains even after cooking creating that special mouthfeel. 

What we thought would be the easiest turned out to be the hardest, but still delighted when being eaten. A whole Creme egg encased in dough. Wrapping this to ensure the fondue didn’t leak as it melted was the hardest part.

Warning, the centres of these can be hot so please let them cool down a little after cooling. That’s probably the hardest part of all. Waiting. 




Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to roll out on your worksurface. 

Fire up your pizza oven and leave it to heat up in accordance with the manufacturer’s instructions or, if using your kitchen oven, set it to its maximum setting (250ºC) waiting until your stone or steel has had sufficient time to get to temperature (around 15 minutes). 

Sprinkle your work surface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Roll the dough thinly with a rolling pin. You want the dough to be relatively thin and one dough ball goes a long way, enough to proivde puddings for a family of four.

Chocolate centred balls

Cut a 5cm square. of dough, filling the centre with around a teaspoon of nutella or, half and half of nutella and peanut butter. Take all four corners and bring them to the centre over the top of the filling. Pinch them together and then gently roll it around your hand until it creates. a closed ball.  Repeat for as many as you want.

Mini Egg Calzone

It’s easier to make two of these. Cut a 12cm square out of the dough and divide diagonally. On each half towards one corner place 6 cubes of chocolate, and fold over the other half to create. a calzone style effect and press around the edges to seal any gaps. 

Creme Egg Dough Egg

Place the creme egg on the dough, using your judgment cut an oval around the dough leaving enough dough to ensure it can encase the egg, at the widest point we found this was around 12 cm. Wrap the egg. in the dough making sure every little hole is sealed. This is really important or the fondant centre will ooze out and liquidify in the heat of the oven.   

Cooking guide

Baking. is dead simple. Just make sure your oven is at temperature. We placed our balls, calzone etc inside a baking tin as this made them easier to handle. Place them in the oven and cook for between 1 – 2 minutes. Just keep an eye on the. You’ll know they’re cooked when the dough has puffed up and browned.

Remove from the oven, transfer to a cooling rack and leave to cool. Resist the urge to bite into them now. The centre will be hotter than lava! You have been warned!

Once cool, transfer. to a serving plate, sprinkle with some icing sugar and serve. You may want to accompany it with a small ramekin of double cream to dip into.

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