Step 1: beat the whites.
Pour the whites into a fairly deep bowl, add sugar and a pinch of salt. Beat everything with a mixer until the sugar dissolves and the whites beat into a thick foam.Advice: Do not add all the sugar at once, but in small portions.
Once the protein mass is ready, add coconut flakes to it and mix well to obtain a homogeneous mass.
Step 2: bake the protein mass.
Cover a baking sheet with parchment and spread the protein mixture onto it using a spoon, leaving some space between the portions so that they do not stick together.
Preheat oven to 170 degrees, set the mode convection and place the baking sheet with the protein mixture there. And bake everything for 20 minutes.
The mixture should harden and be covered with a slightly brown crust.
Step 3: Make coconut balls.
Melt approximately 50 grams dark chocolate and use it to mold two coconut candies together with their flat sides facing each other to form a ball. Place the pieces on parchment and wait until the chocolate cools.
Then melt the remaining chocolate and cover the coke balls completely with it, then leave them to harden again.
When the chocolate glaze has hardened, the coconut balls can be served and tasted.
Step 4: Serve the coconut balls.
Coconut balls turn out very tasty and original. Pack them beautifully and present them as a gift or treat. Or you can simply serve sweets on the table with tea or coffee.
Bon appetit!
You can use good quality white chocolate to make snow-white candies.
Take colored coconut and make colorful candies. Just don’t need to mix all the colors together; you can make one half of the candy blue and the other half pink, for example.
Chocolate balls are one of the types of baked goods when the products are formed by rolling them between the palms or placed on a baking sheet with a special spoon (such as is used for putting ice cream in ice cream bowls). Focusing on the basic recipes for chocolate balls, you can show a fair amount of imagination: for example, roll them in fine coconut shavings or crumbs from crushed wafers, put dried cherries or dried apricots inside, glaze or sprinkle with powdered sugar.
Homemade Chocolate Ball Recipes
Chocolate dough balls with boiled yolks, sugar and wafer crumbs “Non-prickly hedgehogs”
Ingredients:
- 2 cups of flour
- 100 g
- 5 yolks from hard-boiled eggs
- 1/2 cup sugar
- waffle crumbs - to taste
- 1/2 teaspoon of soda slaked with vinegar
- 200 g margarine
Grind the softened margarine with sugar, add the mashed yolks, soda, flour and knead the dough. Roll it into balls and place them on a baking sheet.
Bake in the oven for about 25 minutes at medium temperature. Dip the finished cooled cookies in chocolate melted in a water bath, roll in wafer crumbs and let dry.
Chocolate balls with nuts and cream
Ingredients:
100 g butter, 150 g grated chocolate, 1–2 tbsp. tablespoons cream, 150 g sugar, 100 g nuts.
Put the butter in a saucepan, add 100 g of chocolate, cream, sugar and place in a large saucepan with boiling water. Stir the mixture until the products melt and turn into a homogeneous mass.
Roast the nut halves in the oven and moisten them with the prepared chocolate mixture, and then roll them in grated chocolate or cocoa.
Place the chocolate balls on a plate to dry.
Chocolate balls with nuts, cream and butter “Miyanvali”
Ingredients:
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- 1 cup shelled walnuts
- 100 g chocolate
- 2-3 tbsp. spoons of cocoa
- 1-2 tbsp. spoons of cream
- 3/4 cup sugar
- 100 g butter
Before making chocolate balls at home, carefully separate the shelled nuts into halves, place them in a dry frying pan and fry, stirring. Then cool slightly and peel off the thin skin.
Grate the chocolate on a coarse grater. Place the butter in a saucepan and melt over low heat. Then add chocolate, cream and sugar. Place the saucepan in a bowl of boiling water and, stirring, cook the contents in a water bath until the food has melted.
Dip halves of nuts into the chocolate mixture, roll in cocoa and place in 1 layer on a plate to dry. Serve the dessert with chocolate balls in a vase.
Chocolate covered marzipan balls
Ingredients:
450 g marzipan; 25 g candied cherries; 25 g ginger root; 50 g dried apricots; 350 g dark chocolate; 25 g white chocolate, powdered sugar for sprinkling.
Cover the baking tray with a sheet of baking paper. Divide the marzipan into three parts and knead each part a little until soft. Grind dried apricots, cherries and ginger root. Mix each part of marzipan with one of the fillings. Make small balls with different fillings. Melt the dark chocolate in a double boiler. Dip the balls into chocolate one at a time, pricking them onto a sharp stick. Stack products from three balls with different additives. Wait for the chocolate to cool. Melt white chocolate and use it to draw thin stripes on each ball.
As you can see in the photo, chocolate balls can be sprinkled with powdered sugar:
Chocolate balls
Ingredients:
1 pack (250 g) butter or margarine, ½ cup powdered sugar, 100 g dark chocolate, 2½ tbsp. spoons of flour, 1 cup of starch.
Grind butter or margarine with sugar until foamy. Then gradually add softened chocolate and sifted starch with flour and knead the dough. Form small balls out of it, place them on a greased and floured frying pan or baking sheet, place in a preheated oven and bake until done.
Chocolate-coconut balls: recipes with photos
Chocolate balls with coconut
Ingredients:
400 g; 400 g butter; 4 tbsp. spoons of cocoa powder; 1 tbsp. spoon of instant coffee; 1 tbsp. spoon of cognac; 4 eggs; 200 g powdered sugar; 1 bag coconut, chocolate chips or chopped nuts.
Place chocolate, butter, cocoa, coffee in a saucepan and heat until the chocolate is completely dissolved. Remove from heat and pour in cognac. Beat eggs with sugar and combine with chocolate. Mix everything with coconut flakes and refrigerate overnight. Make chocolate-coconut balls from the cooled mixture and roll in nuts or chocolate chips.
Chocolate coconut balls
Ingredients:
- 250 g cookies
- 150 g dark chocolate
- 50 g butter
- 2 tbsp. l. Sahara
- 1 glass of milk
- coconut flakes or colored jelly beans
Grind the cookies. Melt the chocolate and butter in a double boiler or in the microwave. Add milk and sugar, stir until a homogeneous mixture is obtained. Add crushed cookies. Stir and make balls from the resulting dough. Roll the finished balls in coconut flakes or colored dragees. Place in the refrigerator for several hours.
Look at the photos of chocolate balls prepared according to the recipes posted above:
How to make chocolate balls from cottage cheese
Ingredients:
- 100 g cottage cheese
- 20 g chocolate
- 1 tbsp. spoon of sour cream
- 2 tbsp. spoons of powdered sugar
- 2 tbsp. spoons of cocoa
- 1 teaspoon vanilla sugar
- 1/2 teaspoon candied fruits
Preparation:
1. Mix cottage cheese, cocoa, sugar, candied fruits and powdered sugar.
2. Mix everything thoroughly until smooth.
3. Grate the chocolate.
4. Make balls from the resulting curd mass.
5. Then roll them in chocolate and put the chocolate cottage cheese balls in the refrigerator for a couple of hours.
Homemade candies “Chocolate balls”
Ingredients:
- butter – 120 g
- sugar – 180 g
- egg – 1 pc.
- milk – 1 tbsp. l.
- vanilla – 1 tsp.
- flour – 360 g
- baking powder – 1/2 tsp.
- salt – 5 g
- chocolate – 200 g
- nuts – 120 g
For the “Chocolate Balls” sweets, mix butter and sugar in a small cup. Add egg, milk, vanilla and salt. To stir thoroughly. Mix flour and baking powder. Add to butter mixture and mix well. Then add half the chocolate, nuts and stir. Place everything in a greased pan and sprinkle with the remaining chocolate. Heat on full power for 5 minutes.
Cool and form into balls.
How to make chocolate cookie balls
Chocolate balls - a simple dessert
Ingredients:
- Butter – 200 g
- Shortbread cookies – 500 g
- Condensed milk – 1 can
- Nuts – 100 g – almonds and walnuts
- Grated chocolate – 4 tbsp. l.
- Amaretto liqueur - 2 tbsp. l.
Preparation:
Before making these chocolate balls, you need to fry the nuts in a frying pan or dry them in the oven. Pass nuts and cookies through a meat grinder. Sprinkle about 2 full tablespoons of the resulting crumbs onto the topping.
Melt the butter with 3.5 tablespoons of grated chocolate, add condensed milk, mix and pour into most of the crumbs, add liqueur and mix everything until smooth.
Combine the reserved crumbs with half a tablespoon of cocoa, mix and roll our balls on all sides.
Place the chocolate cookie balls in a box or on a large board (plate) and place in the refrigerator for an hour.
Chocolate balls with cookies
Compound: cookies – 250 g, walnut kernels – 100 g, sugar – 150 g, apricot jam – 3 tbsp. spoons, rum - 3 tbsp. spoons, grated chocolate - 30 g, sugar for rolling - 60 g.
Knead the ground cookies with ground nuts, sugar, apricot jam and rum. Form small balls (about the size of a walnut) from the mixture, roll them in a mixture of grated chocolate and sugar, and place them in paper for the minions. Then put the balls in the refrigerator.
How to make homemade chocolate balls with milk
Chocolate-nut balls with milk and vanilla “Babolski style”
Ingredients:
- 1 cup any ground nuts
- 200 g chocolate
- 1 tbsp. spoon of strong coffee
- vanillin - on the tip of a knife
- powdered sugar - to taste
- 10 tbsp. spoons of sugar
- 2 tbsp. spoons of milk
Before preparing chocolate balls with milk, you need to grate the chocolate on a fine grater. Mix milk with coffee, bring almost to a boil, add half the amount of chocolate and, stirring, melt it. Then add sugar, vanilla and two-thirds cup of ground nuts. Mix everything thoroughly and form small balls from the resulting mass.
Roll the finished products in the remaining chocolate and ground nuts, place on a plate and place in the refrigerator for 1 hour - 1 hour 30 minutes. Serve in a bowl sprinkled with powdered sugar.
Dessert chocolate balls
Ingredients:
- Vanilla crackers – 300 g
- Milk – 250 g
- Butter – 200 g
- Walnuts – 100 g
- Chocolate – 100 g
- Powdered sugar – 50 g
- Sugar – 250 g
Mix grated chocolate with sugar, pour in hot milk and cook until the sugar dissolves. Pass the vanilla crackers through a meat grinder, pour the hot milk mixture over them, mix thoroughly and cool. Add softened butter, mix well until smooth. Make balls and roll them in a mixture of chopped walnuts, powdered sugar and chocolate. To harden, place the chocolate balls with milk in the refrigerator or freezer for 1 hour.
Chocolate-coffee balls with nuts
Ingredients:
250 g sugar, 150 g ground nuts, 200 g grated chocolate, 2 tbsp. spoons of milk, 1 tbsp. spoon of coffee infusion, vanillin.
Mix milk with coffee and heat, melt 100 g of chocolate in it, mix with sugar, vanilla, 100 g of ground nuts.
Form small balls from this mass, roll them in grated chocolate or cocoa, ground nuts, place on a plate and leave in the cold to dry.
Recipe for chocolate balls in glaze
Ingredients:
For the test: 6 yolks, 8 whites, 70 g sugar, 170 g flour.
For filling: 200 g butter, 3 eggs, 1 cup sugar, 1 tbsp. spoon of cocoa powder, 1 bag of vanilla sugar, 0.5 cups of cognac, 1 cup of pitted cherries.
For the glaze: 100 g butter, 100 g powdered sugar, 1 chocolate bar, 2 tbsp. spoons of milk, 2 tbsp. spoons of potato flour, vanillin to taste.
Beat the whites until stiff, add 40 g of sugar, mix with a spoon and add the yolks mixed with the rest of the sugar and flour. Place the dough in a pastry bag and release round cakes through a large smooth tube onto a greased sheet. Bake in a well-heated oven.
Cool the finished flatbreads, remove the entire crumb with a knife from the bottom side, leaving the upper crusts entirely, so that they look like boxes.
Prepare the cream. Grind butter with sugar, gradually adding eggs; when the sugar is crushed, add vanillin, cocoa and 2 tablespoons of cognac. Peel fresh or canned cherries, or remove them from the liqueur, put them in a saucepan a day before cooking, add 0.5 cups of sugar and pour in the remaining cognac.
Lightly grease the prepared biscuit products with cream, then fill with the removed biscuit crumb, mixed with two-thirds of the total amount of cream and 1 tablespoon of cognac. Place several cherries taken from the cognac in the middle of the biscuit mass. Cover the top with the remaining cream. Make two filled and coated with cream to form balls. Place in the refrigerator for a few hours until they harden well, then coat the top with chocolate glaze and let it dry.
To make the glaze for chocolate balls, heat the butter in a saucepan, mix with powdered sugar and vanilla. Without letting it simmer until the sugar dissolves, add chocolate and dilute with milk.
Boil, add potato flour, stir well over the heat, then remove the mixture from the heat and coat the balls with it.
I bring to your attention a homemade recipe for delicious creamy sweets, somewhat reminiscent in taste of Raffaello, and I’ll tell you how to prepare them at home. Step-by-step photos show in detail and clearly the process of preparing “Coconut Balls”, so you will not have any difficulties preparing them!
Categories:
Preparation time: 1 hour
Cooking time: 30 minutes
Total time: 1 hour 30 minutes
Exit: 5 servings
Ingredients for Coconut Balls
- Cream 33% - 60 ml
- White chocolate – 100 g
- Butter – 30 g
- Wafer cakes – 70 g
- Coconut flakes – 2 tbsp.
Step-by-step recipe for homemade coconut balls "Raffaello"
Take a bar of quality white chocolate, break it into squares, put it in a saucepan and pour cream into it. Over low heat, without bringing to a boil, constantly stirring the chocolate mixture with a spoon, bring it until the chocolate dissolves, no need to boil.
When the chocolate mass has cooled to room temperature, add a piece of butter to it, which should also be at room temperature, that is, you should take it out of the refrigerator in advance so that it warms up. Beat the cream with a mixer until you get a homogeneous, smooth mixture.
Take waffle cakes without filling, unsweetened. Crumble them by hand or using a coffee grinder or blender. It is not necessary to grind until flour, large pieces will come across - no problem. 70 g is approximately six standard rectangular small cakes. I would like to note that coconut balls can also be prepared with the addition of whole nut kernels, then you will need to wash the nuts and lightly fry them in a frying pan, after which, if necessary, peel them or take ready-made fried nuts.
Now pour the crumbled wafer cakes into a container with cream, stir the mixture with a spoon and put it in the refrigerator for half an hour, this should be done so that the cream has time to harden a little and the wafer crumbs swell, which will facilitate the process of molding the candies.
