Small no‑bake coconut chocolate biscuits

Ingredients

• 200 g Milk chocolate (Caramellia de Valrona or equivalent)
• 200 g Heavy cream (Divided into two equal parts)
• 150 g Breton biscuits (To be reduced to powder)
• 150 g Grated coconut (Divided into two parts, one for the dough, one for coating)
• 100 g Mascarpone
• 20 g Unsweetened cocoa powder
• 50 g Chocolate‑hazelnut spread
• 5 ml Coconut extract (Can be replaced by vanilla extract)
• 10 g Praline (For decoration)

Instructions

1. Melt the chocolate

   Pour the milk chocolate into the microwave‑safe bowl and heat in 30‑second intervals, stirring each time until fully melted.

   Time: PT2M

2. Bring the cream to a boil

   In a saucepan, pour 100 g of cream and bring to a gentle boil.

   Time: PT3M

   Temperature: 100°C

3. Mix chocolate and hot cream

   Immediately pour the boiling cream over the melted chocolate in three additions, mixing with a spatula from the center outward between each addition until a homogeneous cream is obtained.

   Time: PT2M

4. Incorporate the cold cream

   Add the remaining 100 g of cold cream in two portions, always mixing between additions to obtain a very smooth ganache.

   Time: PT2M

5. Cool the ganache

   Cover the ganache with cling film in direct contact and place in the refrigerator for about 4 hours until well chilled.

   Time: PT0M

6. Reduce the biscuits to powder

   Place the Breton biscuits in the blender bowl and blend until a fine powder is obtained.

   Time: PT2M

7. Prepare the biscuit dough

   Add to the biscuit powder the grated coconut, mascarpone, cocoa powder, spread, and coconut extract (or vanilla). Blend until a homogeneous dough is obtained.

   Time: PT3M

8. Form the balls

   Weigh portions of 27 g each, roll between the palms to form balls, then immediately coat them in the remaining grated coconut.

   Time: PT5M

9. Create a center indentation

   Place the balls on a serving plate and, using a parisian spoon, make a small indentation in the center of each ball.

   Time: PT2M

10. Whip the ganache

    Remove the ganache from the refrigerator and whisk with an electric mixer until a fluffy and slightly firm consistency is achieved, without it becoming grainy.

    Time: PT3M

11. Fill the balls

    Fill a pastry bag fitted with a star tip with the whipped ganache and pipe a rosette into each previously made indentation.

    Time: PT2M

12. Decorate

    Lightly sprinkle each ganache rosette with crushed praline.

    Time: PT1M

Nutrition Facts

Calories

304

Protein

3 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g