Treats delicious, easy to prepare e irresistible.Without cooking And without butter. The coconut and chocolate balls are a perfect closure for a light lunch. An excellent idea to serve an undemanding but highly satisfying dessert.
Ingrediants
- 250 g of cottage cheese
- 250 g of mascarpone
- 1/2 vanilla bean
- 100 g of powdered sugar
FOR ABOUT 18-20 BALLS:
- 100 g of grated coconut
- 300 g of dark chocolate
- grated coconut to decorate
FOR COVERAGE:
See how to prepare the Coconut and chocolate balls, an excellent idea to serve an undemanding but highly satisfying dessert.
WATCH THE COCONUT AND CHOCOLATE BALLS VIDEO
How to prepare: Coconut and chocolate balls
A delicious dessert And easy to prepare, the coconut and chocolate balls, they are no cooking but they require a rest time of about 1 hour. We reveal a trick to make sure that the chocolate remains at temperature while you dip the balls: leave it in the container of the bain-marie for the entire duration of the preparation.
The coconut and chocolate balls recipe is perfect for one birthday party or to end a light lunch with a coffee. An interesting alternative are dark chocolates with sesame ganache or homemade rocher.
If you love coconut you can mix them with these delicious coconut biscuits.
OTHER TASTY RECIPES: Amaretti kisses with mascarpone and coconut, Chocolates with white raspberry ganache, Mendiant with rose
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
5 min
- Resting place
- IN THE FRIDGE
- Rest time
-
60 min
- Portions
-
6 – 8
How to prepare: Coconut and chocolate balls
To prepare the coconut and chocolate balls, in a bowl mix the ricotta and mascarpone with the vanilla seeds and icing sugar. Add the grated coconut and mix with a spatula to mix.
You will need to obtain a moist but equally workable mixture. With wet hands, take out many small portions of dough and form balls the size of a walnut. Place them on a cutting board or a baking tray lined with parchment paper and place in the refrigerator to solidify for 1 hour.
Melt the coarsely chopped dark chocolate in a bain-marie and mix with a whisk until completely melted. Dip the coconut balls completely, one at a time, with the help of two spoons. Drain them well and place them little by little on a sheet of parchment paper.
Before the chocolate solidifies, sprinkle the coconut and chocolate balls with the grated coconut. Place in the refrigerator until ready to serve.
.
