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Chocolate Coconut Balls

Delightful chocolate coconut treats with a chewy cranberry and crunchy pistachio twist, perfect for potlucks or dinner parties.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 12 balls
Course: Dessert, Snack
Cuisine: Fusion, Global
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 180 g white chocolate, chopped Use good quality white chocolate for the best flavor.
  • 80 ml thickened cream
  • 1 tsp vanilla bean paste Optional, adds extra flavor.
  • 40 g dried cranberries, chopped Feel free to substitute with dried cherries or raisins.
  • 40 g pistachios, chopped Can be swapped with almonds or cashews.
  • 35 g desiccated coconut Ensure it's finely shredded for better texture.

Method
 

Preparation
  1. Place chopped white chocolate and thickened cream in a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water.
  2. Stir until the mixture is smooth and glossy. Add vanilla bean paste if desired.
  3. Set aside to cool slightly.
  4. Fold in chopped cranberries and pistachios.
  5. Refrigerate the mixture for about 3 hours until firm enough to roll.
  6. Once firm, scoop a tablespoon of the mixture and roll into a ball, then coat with desiccated coconut.
  7. Arrange the coated balls in a single layer in an airtight container and chill until ready to serve.

Notes

Store in an airtight container in the fridge for up to a week. These treats can be frozen in an airtight container with layers separated by parchment paper.