Graham balls with chocolate coating

It is a good habit to start with clean and sanitized hands as well as having clean baking tools and equipment for food safety reasons (i. e., to avoid possible sources of contamination.

1. Put the crushed graham and condensed milk in a bowl and mix using a spoon or spatula to the right consistency, not too wet or too dry. Note: The mixture should clump together when formed into a ball.
2. Scoop a uniform amount of mixture. Place each between palms and roll into a ball.
3. Place the balls on a baking sheet lined with parchment or waxed paper and refrigerate for at least 30 minutes.
4. For the chocolate coating: Using a double boiler, combine the dark chocolate and milk. Stir until just melted. Do not overcook. You would not want a burnt note on your chocolate.
5. Dip the balls one at a time in the melted chocolate using a fork. Tap it gently to remove the excess melted chocolate.
6. Roll the balls over sprinkles. Place back on the baking sheet and refrigerate until the coating is firmed.

For a twist:
- You can use marshmallow or chocolate chips as filling. You just need to put the marshmallow or chocolate chips before forming the crushed graham mixture into a ball.
- You can also use your favorite spread to mix with crushed graham (Nutella, etc.) instead of condensed milk.
- Instead of melted chocolate, you can coat your graham balls with slightly toasted dessicated coconut.

ENJOY!