Chocolate covered coconut balls
Crunchy and mellow dessert and gone in two bites.

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Chocolate covered coconut balls

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Ingredients

Adjust Servings:
For the coconut balls
250 g Ricotta
250 g Mascarpone
1/2 Vanilla pod
100 g Icing sugar
100 g Coconut grated
For the chocolate covering:
300 g Dark chocolate
Coconut flakes
Cuisine:

Ingredients

  • For the coconut balls

  • For the chocolate covering:

Directions

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Chocolate covered coconut balls
Chocolate covered coconut balls

Delicious sweets, easy to prepare and irresistible. Without cooking and without butter. Coconut and chocolate balls are a perfect closure for a light lunch. A great idea to serve a little dessert or to end a light lunch with a coffee. An interesting alternative is dark chocolate with sesame ganache or homemade rocher.

To prepare the coconut and chocolate balls. Take a bowl and mix the ricotta and mascarpone with the vanilla seeds and sugar. Add the grated coconut and mix with a spatula.

You will need to get a damp, but equally workable compound. With your hands slightly wet, take small pieces of dough and form balls the size of a nut. Place them on a baking tray with baking paper and place them in a refrigerator to solidify for at least 1 hour.

Melt the chocolate au bain-marie. Roll the coconut balls in the chocolate one at a time, use two spoons to help you. Remove the excess chocolate and arrange on a tray with baking paper.

Before the chocolate solidifies, sprinkle coconut balls and chocolate with grated coconut. Place them in the refrigerator until serving.

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