Chocolate Covered Snowballs: A Secret Family Recipe.
This is a recipe my mom handed down to me when I got married. She made them once a year (Christmas) and only made in limited quantities. Since I started making them for my in-laws a decade ago, I will break my mom's "once a year" rule and use them as barter for services rendered. With a little practice these chocolates will be a family favourite for you too.
Chocolate Covered Snowballs
- 1/2 cup softened butter
- 1/2 cups icing sugar
- 1 tin of thick cream (pictured to the right)
- 400 grams unsweetened fine coconut flakes
- 400-600 grams of semi sweet chocolate chips
|I couldn't do 20 dozen chocolates without proper dipping forks.|
|Coconut balls ready for the freezer.|
|I knew my batter was not cold enough|
when the balls started falling apart.
Not very pretty, but good for
a chef's treat!
What I do:
- Use a mixer to cream the butter, icing sugar and tinned cream together.
- Stir in coconut one cup at a time. I know I have enough when it is too hard to stir, yet there are no dry pieces of coconut visible in the batter.
- Store batter in fridge for at least 2 hours, or up to 2 days. Cover it VERY well, or store in an airtight container.
- Roll coconut mixture by spoonful, having 2 cold spoons helps.
- Place balls on parchment lined baking trays and refrigerate while waiting for the semi-sweet chocolate chips melt.
- Dip each ball into your melted chocolate, letting excess drip off before placing them back onto the parchment lined trays.
- Refrigerate again until the chocolate is firm.
- Place in freezer safe containers until ready to gift or eat.
- Store in freezer for up to 2 months or fridge for 7 days.
**Makes 4-5 dozen.