Gingerbread Balls

Let the chocolate become only lukewarm so it doesn't make the mixture too soft later.

If the mixture is too crumbly, add 1–2 teaspoons of extra soft butter; if it's too soft, chill briefly.

Use a spatula to scrape the sides of the bowl so the chocolate is well distributed.

Slightly dampened hands make it easier to shape the balls smoothly.

For a finer result, briefly sift the powdered sugar.

Rolling works especially cleanly in a lidded tin: place the balls inside, add the mixture, and shake gently.

If you want them to set faster, chill for 20–30 minutes in the freezer, then return to the refrigerator.

They keep for several days in a tightly closed tin; for serving, leave at room temperature for 5 minutes.