Chocolate, coconut… who can resist this recipe from 1940
Sweet sponge cake dipped in melted chocolate and sprinkled with coconut… these cute little treats are perfect for parties, festive times or anytime you have a little sweet craving.
Nana Ling’s Snowballs recipe
Snowballs are little treats wrapped in chocolate and sprinkled with coconut.
But Snowballs recipes vary… some are filled with marshmallow, while others are made in a similar fashion to Rum Balls or Apricot Balls, with condensed milk and crushed biscuits or cereal.
This Snowballs recipe is from 1940 and is one of Nana Ling‘s handwritten recipes.
On the inside is a sponge-cake type filling. Which goes perfectly with the chocolate and coconut it’s dipped into!
Nana Ling has attributed this recipe to “Nan” – I wonder if it’s from her Nan, who would be my 3 x great grandmother?
To make these snowballs you’ll need:
- caster sugar (or white sugar)
- SR flour (or 1 cup of plain flour and 2 teaspoons of baking powder)
- bicarb soda
- milk chocolate
- desiccated coconut.
You’ll also need mini cupcake tins.
Start by pre-heating your oven to moderate (170 degrees celsius, fan-forced) and greasing the mini cupcake tins.
Beat the eggs for about 3-4 minutes on med-high or until pale-coloured and frothy.
Next, add the sugar gradually, beating between each addition. Beat again for another couple of minutes once all the sugar has been added.
Gently fold through the sifted flour.
Dissolve bicarb soda in the hot milk and then fold through the mixture.
Next, spoon mixture into tins so each is half-filled with mixture.
Bake for 10 minutes before allowing to cool on a wire rack.
Once completely cooled, melt the chocolate and copha in a microwave with 20 second bursts, stirring between each burst until completely melted.
Dip the mini cupcakes in chocolate and place on a wire cooling rack (with baking paper underneath to catch chocolate drips).
Sprinkle with coconut and allow to set.
Serve your Snowballs piled high on a plate.
The original recipe suggests you can split these and fill with cream. This sounds amazing, but I love them just as they are, too.
- 2 eggs
- 3/4 cup caster sugar
- 1 cup SR flour
- 3 tablespoons hot milk
- 1/4 teaspoon bicarb soda
- 180 grams milk chocolate
- 30 grams copha
- 1/4 cup desiccated coconut
Pre-heat oven to moderate (170 degrees celsius, fan-forced).
Grease mini cupcake tins.
Beat eggs for about 3-4 minutes on med-high or until pale-coloured and frothy.
Add sugar gradually, beating between each addition, and then beat again for another couple of minutes.
Fold through sifted flour.
Dissolve bicarb soda in the hit milk and then fold through the mixture.
Spoon mixture into tins (so half-filled with mixture).
Bake for 10 minutes.
Allow to cool on a wire rack.
Melt chocolate and copha in microwave with 20 second bursts, stirring between each burst until completely melted.
Dip mini cupcakes in chocolate and place on a wire cooling rack (with baking paper underneath to catch chocolate drips). Sprinkle with coconut and allow to set.
Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 12mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.3mg