Small no-bake coconut chocolate biscuits
Small no‑bake coconut chocolate biscuits is a medium French recipe that serves 12. 304 calories per serving. Recipe by JustInCooking on YouTube.
Prep: 24 min | Cook: 3 min | Total: 47 min
Cost: $7.80 total, $0.65 per serving
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
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
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
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
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
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
Reduce the biscuits to powder
Place the Breton biscuits in the blender bowl and blend until a fine powder is obtained.
Time: PT2M
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
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
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
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
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
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
Dietary info: Vegetarian, Contains gluten, Contains dairy products, low-calorie
Allergens: Gluten, Milk, Coconut, Soy
Ingredient Substitutions
- Instead of Milk chocolate: Quality milk chocolate
- Instead of Heavy cream: Fresh cream
- Instead of Breton biscuits: Digestive‑type biscuits
- Instead of Grated coconut: Coconut flakes
- Instead of Mascarpone: 30% fat fresh cheese
- Instead of Unsweetened cocoa powder: Cocoa powder
- Instead of Chocolate‑hazelnut spread: Nutella, Almond spread
- Instead of Coconut extract: Vanilla extract
- Instead of Praline: Crushed roasted almonds
Equipment Needed
- Microwave‑safe bowl
- Saucepan
- Silicone whisk or spatula
- Immersion blender or stand mixer
- Kitchen scale
- Parisian spoon
- Electric mixer
- Pastry bag with star tip
- Cling film
- Serving plate
Critical Steps — Do Not Skip
- Melt the chocolate without burning it
- Incorporate the hot cream into the chocolate in several additions
- Cool the ganache for at least 4 hours before whipping
- Whip the ganache without over‑beating
- Form uniformly sized balls and coat them immediately
Chef Tips from the Video
- Use high‑quality chocolate (at least 30 % cocoa) for a glossy ganache.
- Allow the ganache to cool completely before whipping, otherwise it will remain liquid.
- For a more exotic flavor, replace the coconut extract with white rum.
Troubleshooting
The ganache separates or becomes grainy.
Gently warm (in a bain‑marie) and whisk vigorously, or add a tablespoon of warm cream and whisk again.
The balls fall apart during rolling.
Ensure the dough is compact enough; add a bit of biscuit powder or cocoa to absorb excess moisture.
The praline does not stick to the ganache.
Sprinkle the praline immediately after plating, when the ganache is still slightly sticky.
Storage
Refrigerator: Store in an airtight container for 5 to 7 days.
Freezer: Not recommended; the ganache texture may deteriorate.
Room temperature: Consume within 2 hours after removal from the refrigerator.
Make-Ahead Tips
- Prepare the ganache the day before and keep it refrigerated.
- Form the balls and coat them with coconut the day before; keep them chilled before filling.
- Fill the balls just before serving for a fresh appearance.
Last updated: August 20, 2026
