Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chocolate covered coconut snowball. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
These no-bake chocolate coconut snowballs cover all the bases. You can make them now and freeze 'em for later, they're easy, and they add a The chocolate coconut snowballs are a lot like my no-bakes, Kevin's favorite cookie of all time. Though today's snowballs don't include peanut butter.
Chocolate Covered Coconut Snowball is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Chocolate Covered Coconut Snowball is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook chocolate covered coconut snowball using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chocolate Covered Coconut Snowball:
- Make ready coconut balls
- Prepare 150 ml water
- Take 250 grams sugar
- Get 200 grams dry coconut
- Make ready chocolate mousse
- Make ready 50 grams dark chocolate
- Take 50 ml whipping cream
- Take 15 grams unsalted butter
- Take chocolate cover
- Make ready 300 grams dark chocolate
After you've formed all of your snowballs, melt the bar of chocolate. These no-bake chocolate coconut snowballs add a fun and festive flair to any Christmas cookie dessert tray! Each one of these Vietnamese snowballs has a soft, sweet centre wrapped in a chewy outer layer that is covered in delicious desiccated coconut. Soft chocolate fudge balls with the goodness of oatmeal and coconut.
Steps to make Chocolate Covered Coconut Snowball:
- Mix the water and the sugar and bring to boil. The syrup will be done when, after cooling your fingers with icecold water, the syrup forms soft threads that break easily.
- Stir the syrup until it's white and then mix it with the coconut. Let it cool down.
- Melt the butter and add the chocolate until it melts completely.
- Whip the cream until it's done and quicly stir in the melted chocolate. Use a pastry bag bit a small end to make small dots. Put them in the freezer until they hard so they don't melt in your hands.
- Once hard start making balls with thr coconut, placing a dot in the middle. Put the balls for 45min. in the freezer.
- Melt the chocolate at bain-marie (a.k.a water bath) and bath the frozen coconut balls, put them on a baking sheet and let the chocolate harden.
- Must be kept in the fridge because it contains dietary products.
- You can mix orange zest or lemon zest in them to give them an extra-punch ;)
UPDATE: Here is a revisit of Newfoundland Snowballs, one of the most popular recipes ever featured on Rock Recipes and one of the earliest. Once the coconut balls have firmed up, melt the dark chocolate in a small saucepan over medium heat. These cookies only take about five minutes to make and taste just like candy when covered in melted chocolate. No-bake, gluten-free, vegan coconut snowball cookies that are quick to assemble. Besides nut and chocolate allergies, I am currently on a restricted diet without gluten, soy, dairy, or refined sugar.
So that’s going to wrap this up with this exceptional food chocolate covered coconut snowball recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
