Coconut balls in chocolate
10 servings
80 minutes
Coconut balls in chocolate are a refined dessert from American cuisine that captivates with its sophistication and tenderness. The recipe's origins stem from a love for coconut and chocolate, a perfect duo combining crunchy texture with the smoothness of dark chocolate. The flavor of these balls is rich and layered: the sweetness of the sugar syrup highlights the freshness of coconut, while the velvety chocolate layer adds depth. Their uniqueness lies in the balanced combination of softness and richness, making this dessert an ideal companion to a cup of coffee or tea. They are not only a delightful treat but also an elegant option for festive gatherings that can please both gourmets and lovers of simple yet exquisite sweets.
1
In a saucepan, mix sugar and water. Boil for 5 minutes over medium heat. Cool down.
- Sugar: 4 tablespoons
- Water: 120 ml
2
In a pan, lightly toast the coconut flakes until fragrant.
- Coconut flakes: 45 g
3
In a bowl, mix soy milk, 3 tablespoons of chilled sugar syrup, and coconut flakes. Stir and add coconut oil. Chill completely and mix in agave syrup.
- Soy milk: 3 tablespoons
- Sugar: 4 tablespoons
- Coconut flakes: 45 g
- Coconut oil: 1 tablespoon
- Agave syrup: 1 tablespoon
4
Make small balls from the mixture, place them on a plate, and send them to the refrigerator for 30-40 minutes.
5
Meanwhile, melt the chocolate in a water bath. Dip each ball in chocolate and place it back on the plate. Leave to set.
- Dark chocolate: 100 g