Coconut and Mascarpone Bon Bons Covered in Chocolate are delicious, indulgent sweets, featuring a crunchy dark chocolate coating with flakes and coconut powder, enclosing a soft, fruity coconut center—a true delight for the palate.
The coconut mascarpone balls with condensed milk covered in chocolate are great to store in the freezer and serve cold in summer as an ice cream snack or from the fridge for a refreshing snack, suitable for both adults and children.
The recipe is very simple and requires no baking, just a few minutes to melt the dark chocolate. The filling is quickly prepared by mixing all the ingredients in a bowl.
They are amazing and will conquer you at the first bite, follow me in the recipe!
TRY THESE OTHER COCONUT RECIPES
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 15
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Coconut and Mascarpone Bon Bons Covered in Chocolate
- 2 cups coconut flour
- 5 tablespoons condensed milk
- 8.8 oz mascarpone
- 8.8 oz dark chocolate
- as needed coconut flour
- as needed coconut flakes (dried)
Tools
- 1 Bowl
- 1 Parchment paper
- 1 Small bowl
- 1 Baking tray
- 1 Refrigerator
Steps for Coconut and Mascarpone Bon Bons Covered in Chocolate
Place the mascarpone, condensed milk, and coconut flour in a bowl, stir and mix all the ingredients well with a spoon.
The mixture is soft and moist but workable; if it’s too sticky, put it in the freezer for 5 minutes.
With damp hands, take pieces of the mixture about the size of a walnut, round them and form balls, then place them on a tray lined with parchment paper and put them in the fridge for about 30 minutes.
Break the chocolate into pieces and melt it in a small bowl over a water bath or in the microwave for a few minutes. Use a toothpick or fork to dip the coconut balls.
Drain them well and place them one at a time on the parchment paper.
Before the chocolate solidifies, sprinkle the coconut and dark chocolate balls with grated coconut and flakes.
Store in the refrigerator until serving.
Storage and Tips
Coconut bon bons can be stored in the fridge for about 2-3 days or in the freezer for 15 days.
They can also be covered with white chocolate or a dusting of unsweetened cocoa powder.
Questions and Answers
What can I substitute mascarpone with?
It can be substituted with ricotta or another spreadable creamy cheese.
