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

Ingredients:

• 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:

1. Use a mixer to cream the butter, icing sugar and tinned cream together.  
2. 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.
3. Store batter in fridge for at least 2 hours, or up to 2 days. Cover it VERY well, or store in an airtight container.
4. Roll coconut mixture by spoonful, having 2 cold spoons helps. 
5. Place balls on parchment lined baking trays and refrigerate while waiting for the semi-sweet chocolate chips melt.
6. Dip each ball into your melted chocolate, letting excess drip off before placing them back onto the parchment lined trays. 
7. Refrigerate again until the chocolate is firm. 
8. Place in freezer safe containers until ready to gift or eat.
9. Store in freezer for up to 2 months or fridge for 7 days.

**Makes 4-5 dozen.