Snowballs

5 from 2 votes

Chocolate, coconut... who can resist this delightful recipe from 1940?!

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: Australian

Servings: pieces

Calories: 66kcal

2 eggs
¾ cup caster sugar (superfine sugar)
1 cup SR flour (or 1 cup of plain flour (all purpose flour) and 2 teaspoons of baking powder)
3 tablespoons hot milk
¼ teaspoon bicarb soda
180 grams milk chocolate
30 grams copha (or 30ml coconut oil)
¼ cup desiccated coconut (unsweetened)

Pre-heat oven to moderate (170 degrees celsius/340 degrees fahrenheit, fan-forced).
Grease mini cupcake tins.
Beat eggs for about 3-4 minutes on med-high or until pale-coloured and frothy.
Add sugar gradually, beating between each addition, and then beat again for another couple of minutes.
Fold through sifted flour.
Dissolve bicarb soda in the hot milk and then fold through the mixture.
Spoon mixture into tins (so half-filled with mixture).
Bake for 10 minutes.
Allow to cool on a wire rack.
Melt chocolate and copha in microwave with 20 second bursts, stirring between each burst until completely melted.
Dip mini cupcakes in chocolate and place on a wire cooling rack (with baking paper underneath to catch chocolate drips). Sprinkle with coconut and allow to set.

Storing: Snowballs will keep for up to 2 days if stored in an airtight container (either in fridge or at room temperature).

Freezing: You can freeze them, again stored in an airtight container, for up to 3 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.