These stunning White Snow dessert balls are the perfect showstopper for any special occasion. With their snowy coconut coating hiding a luxurious chocolate center and fluffy sponge base, each bite delivers a heavenly combination of textures and flavors that will have everyone asking for the recipe.
Ingredients
Chocolate Sponge Cake:
- 80 g (⅔ cup) all-purpose flour
- 15 g (2 tablespoons) cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
- 2 medium eggs, room temperature
- ½ teaspoon vanilla sugar (optional)
- 80 g (⅓ cup + 1 tablespoon) granulated sugar
- 40 ml (2½ tablespoons) vegetable oil, odorless
- 40 ml (2½ tablespoons) milk, room temperature
Coconut Mousse:
- 40 ml (2½ tablespoons) water
- 7 g (2¼ teaspoons) gelatin powder
- 500 g (2 cups + 2 tablespoons) heavy cream (33-36% fat)
- 80 g (⅔ cup) powdered sugar
- 40 g (½ cup) desiccated coconut, plus extra for coating
- 100-150 g (⅓-½ cup) chocolate-hazelnut spread (such as Nutella)
Instructions
Step 1: Prepare the Chocolate Sponge
In a bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. Set aside.
Step 2: Make the Egg Mixture
Using an electric mixer, beat eggs, vanilla sugar, and granulated sugar for 5-6 minutes until the mixture becomes pale, thick, and triples in volume.
Step 3: Combine Wet Ingredients
Gently fold in the vegetable oil and milk into the egg mixture.
Step 4: Incorporate Dry Ingredients
Sift half of the flour mixture over the egg mixture. Carefully fold from bottom to top to maintain airiness. Sift and fold in remaining flour mixture.
Step 5: Bake the Sponge
Pour batter into a 15 x 25 cm (6 x 10 inch) parchment-lined baking pan. Bake at 170°C (340°F) for 13-15 minutes. Cool for 2-3 minutes, then turn onto a cooling rack and remove parchment. Cool completely.
Step 6: Cut Sponge Rounds
Using a round glass or cookie cutter, cut circles from the cooled sponge cake.
Step 7: Prepare Gelatin
Mix gelatin with water and let bloom for 7-10 minutes.
Step 8: Make Coconut Mousse
Whip cream with powdered sugar until stiff peaks form. Add desiccated coconut. Microwave gelatin briefly to melt, mix with a small amount of whipped cream to temper, then fold into remaining cream mixture.
Step 9: Assemble the Desserts
Fill hemisphere molds halfway with coconut mousse. Add a dollop of chocolate-hazelnut spread in the center. Cover with more mousse, then press a sponge round on top, flattening slightly.
Step 10: Freeze and Finish
Freeze for 2-3 hours until completely frozen. Remove from molds, let thaw for 15-30 minutes, and roll in additional coconut flakes before serving.
Time and Serving Information
- Prep Time: 45 minutes
- Freezing Time: 2-3 hours
- Total Time: 3 hours
- Servings: 8-10 balls
- Calories per serving: Approximately 320
Why This Recipe is Special
These White Snow dessert balls offer the perfect balance of indulgence and elegance. The combination of light coconut mousse with rich chocolate creates a harmonious flavor profile, while the sponge base adds satisfying texture. The frozen mousse melts beautifully in your mouth, making each bite a delightful experience. Plus, they can be made ahead and stored in the freezer for up to a month, making them ideal for entertaining or satisfying sudden dessert cravings.
White Snow Dessert Balls
These stunning dessert balls feature a snowy coconut coating that hides a luxurious chocolate center and fluffy sponge base, delivering a heavenly combination of textures and flavors.
Chocolate Sponge Cake
- 80 g all-purpose flour
- 15 g cocoa powder
- 1 teaspoon baking powder
- 1 pinch salt
- 2 medium eggs, room temperature
- 0.5 teaspoon vanilla sugar (optional)
- 80 g granulated sugar
- 40 ml vegetable oil, odorless
- 40 ml milk, room temperature
Coconut Mousse
- 40 ml water
- 7 g gelatin powder
- 500 g heavy cream (33-36% fat)
- 80 g powdered sugar
- 40 g desiccated coconut, plus extra for coating
- 100-150 g chocolate-hazelnut spread (such as Nutella)
Preparation
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. Set aside.
- Using an electric mixer, beat eggs, vanilla sugar, and granulated sugar for 5-6 minutes until the mixture becomes pale, thick, and triples in volume.
- Gently fold in the vegetable oil and milk into the egg mixture.
- Sift half of the flour mixture over the egg mixture. Carefully fold from bottom to top to maintain airiness. Sift and fold in remaining flour mixture.
- Pour batter into a 15 x 25 cm (6 x 10 inch) parchment-lined baking pan. Bake at 170°C (340°F) for 13-15 minutes. Cool for 2-3 minutes, then turn onto a cooling rack and remove parchment. Cool completely.
- Using a round glass or cookie cutter, cut circles from the cooled sponge cake.
- Mix gelatin with water and let bloom for 7-10 minutes.
- Whip cream with powdered sugar until stiff peaks form. Add desiccated coconut. Microwave gelatin briefly to melt, mix with a small amount of whipped cream to temper, then fold into remaining cream mixture.
- Fill hemisphere molds halfway with coconut mousse. Add a dollop of chocolate-hazelnut spread in the center. Cover with more mousse, then press a sponge round on top, flattening slightly.
- Freeze for 2-3 hours until completely frozen. Remove from molds, let thaw for 15-30 minutes, and roll in additional coconut flakes before serving.
These dessert balls can be made ahead and stored in the freezer for up to a month, making them ideal for entertaining or satisfying sudden dessert cravings.
