Coconut liqueur snowballs… is this heaven? Possibly. Creamy white chocolate, a little crunch from the desiccated coconut and just a hint of coconut rum. Make sure you hide these if you want to eat some yourself!

coconut liqueur snowballs

• 200g good quality white eating chocolate, chopped
• ½ cup thick pure cream (not thickened)
• 25g butter
• 1 cup unsweetened desiccated coconut
• 1 tablespoon Malibu coconut liquor (leave this out for kids)

to coat

• 1 ½ cups unsweetened shredded coconut

coconut liqueur snowballs method

Place the cream, butter and chopped chocolate in small heavy pan on a very low heat. Melt slowly, stirring often, remove from the heat add the Malibu and coconut. Mix well, transfer to a bowl, cover with cling film and refrigerate for about 4 hours or until totally cool and set to a very thick paste consistency.

Remove the white chocolate and coconut mix from the fridge and use a small ice cream scoop or melon baller to scoop out rough balls of the mixture about 2.5cm across.  Place a generous amount of shredded coconut in the palm of your clean hand, place the rough chocolate ball on top of the coconut, scatter with a little more and roll between your two palms into a smooth ball totally coated with shredded coconut. Transfer the completed snowball to a plate loosely scattered with more shredded coconut repeat with the rest of the white chocolate mixture. Cover and refrigerate until ready to serve.

Tip: Because they contain cream, these snowballs should always be stored in a refrigerator and used within 1 week. They won’t last that long anyway!

Makes 24. Preparation time 30 minutes. Cooking time 10 minutes.