White rum coconut balls - Kristina Gašpar
White rum coconut balls - for the first time I made balls with white chocolate glaze...
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White rum coconut balls - Kristina Gašpar
- Ingredients for the balls:
- 70 g of white chocolate
- 70 g of sugar
- 50 g of coconut
- 1 dl of water or milk
- 100 g of margarine or butter
- 200 g of ground biscuits of your choice
- 1 teaspoon of rum extract
- Frosting:
- 100 g of white chocolate
- 30 g of margarine or butter
- 1 tablespoon of water
- To prepare the balls, melt: white chocolate, sugar and water. When the mixture boils, add coconut and cook for about 2 minutes. Remove from the heat, add finely chopped margarine and stir until it melts. Leave the mixture to cool. When it is cold, add biscuits and rum. Mix all the ingredients well and leave the mixture to cool and harden.
- Form balls of the desired size and put them in the refrigerator.
- While the balls are cooling, melt the white chocolate and margarine.
- Put everything in a small saucepan or kettle and melt at a low temperature with occasional stirring. When the mixture becomes homogeneous and smooth, dip the balls and decorate them as desired.
- In my opinion, white chocolate is a bit more difficult to work with than dark chocolate, it hardens faster, so you have to be quick when working with it. Also, if you decorate the balls, you must glue the decoration immediately after coating.
