Monday, 28 January 2013
The ingredients we used for the 'inners' were-
100g gluten free oats
100g caster sugar
30g melted butter
1½ Tablespoons cold coffee
1 heaped dessert spoon cocoa powder
For the 'outers' we melted 75g milk chocolate and had 20g dessicated coconut ready for rolling in.
Having checked the 'inners' were chilled through and fairly solid, the milk chocolate was melted. After coating the 'inners' in the chocolate, they were then rolled in the coconut. The snowballs were then returned to the fridge to harden.
These are a sweet, bite sized treat and we were quite happy with how they turned out.