How to make Coconut SnowBalls Recipe
Ingredients:
1 cup + 1 tablespoon (200g) coarsely chopped dark chocolate
1/4 cup (60 ml) heavy cream
¼ cup unsweetened shredded coconut
1/3 cup unsweetened shredded coconut , for coating
Optional additions:
1-2 tablespoons butter , for creamier texture
½ teaspoon vanilla extract
Instructions:
Place chopped chocolate and cream (and butter, if using) in a medium heat-proof bowl.
Carefully microwave in 20-second intervals, stirring in between each interval, until melted.
Alternatively, set it over a saucepan of simmering water, stirring occasionally.
Stir in ¼ cup shredded coconut (and vanilla extract, if using).
Cover the bowl and chill in the refrigerator for 4 hours or until firm.
Place 1/3 cup shredded coconut in a small bowl. Take chocolate mixture out of the fridge.
Using an ice cream scoop, spoon, or melon baller, scoop out small sections and form them into balls with your hands.
Roll each ball in coconut and place on a baking sheet lined with parchment paper. Refrigerate until firm.
Store Snowballs in the fridge in an airtight container for up to a week. Serve chilled.
Snowballs can be frozen for up to a month. To thaw, leave them in the fridge overnight.
Tips for making chocolate snowballs
Coconut
I love to use unsweetened shredded coconut rather than sweetened because it helps balance out the already sweet white chocolate. And while shredded coconut is my preference, you can substitute it with desiccated coconut or even flaked coconut if the flakes aren’t too big (each brand makes them slightly different).
Add liqueur for extra flavor
Substitute 1 or 2 tablespoons of the heavy cream with the same amount of coconut liqueur. My favorite is Malibu coconut rum (so good!), but use whatever you like best.
Use good quality chocolate
White chocolate is the star ingredient and flavor of these truffles, so the better quality chocolate you use, the better they’ll taste.
Melt the chocolate carefully
Chocolate is sensitive to heat, so don’t be tempted to heat it on full power in the microwave for a long time. I usually start with 30 seconds, then continue with 20-second intervals. I take it out of the microwave between each interval and stir to even out the heat.
Alternatively, you can set the bowl over a saucepan of simmering water. Bring 1-2 inches of water to a simmer in the saucepan, set the bowl on top of the saucepan while making sure that the water doesn’t touch the bowl, and stir occasionally until completely melted.