White chocolate snowballs

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White chocolate snowballs are lovely, little spherical cakes particularly popular in Winter time, but why not in the Summer, too? they are very simple to make, yet utterly delicious and bursting with creamy, buttery flavours. White chocolate is technically not real chocolate as it doesn’t contain any cocoa solids, but it is made primarily of cocoa butter, sugar and milk solids. White chocolate must contain at least 14% milk solids, including 3.5% milk fat. It retains a popularity all of its own as a vanilla-scented indulgence or as a decorative contrast to dark chocolates.


(makes 16 snowballs)

200 g white chocolate

25 g/2 tbsp butter, diced

90 g desiccated (dry unsweetened shredded) coconut

90 g syrup sponge or Madeira cake, crumbled

icing (confectioner) sugar, for dusting

white chocolate snowballs


Break the chocolate into pieces and put in a heatproof bowl with the butter. Rest the bowl over a pan of gently simmering water and stir frequently until melted. Remove the bowl from the heat and set aside for a few minutes.

Meanwhile, put 50 g of the coconut on a plate and set aside. Add the cake to the melted chocolate with the remaining coconut. Mix well to form a chunky paste.

Take a spoonful of the mixture and roll into a balls about 2.5 cm in diameter and immediately roll them in the reserved coconut. Place the balls on baking parchment and leave to set.

Cooking tips:

You’ll need to shape the mixture into balls as soon as you’ve mixed in the coconut and cake; the mixture sets very quickly and you won’t be able to shape it once it hardens.

If you like, make them in advance of a special tea as they keep well in the refrigerator for a few days.