In the words of John Steinbeck :“What good is the warmth of summer, without the cold of winter to give it sweetness.”  One of the best ways to nurture happy feelings during the winter season is to enjoy an occasional sweet… this time of year one of my happiest places to be when I am not in my treatment room is in the kitchen; it is where all my magic happens every month of the year.  Snowing or not the cold always reminds me of snowballs, truffles, and gingerbread…but mostly snowballs . Its that time of year when the siren calls of egg nog, chocolate peppermint and pumpkin spice. The flavors lure us from our healthiest of intentions to indulging in the temptations of the wonderful seasonal flavors – and the festive feelings that accompany tasting something different from the usual grind. Partaking in winter’s seasonal indulgences is fun not only for skincare beauty bosses but your clients taste buds as well. Gather anyone who is up to winter adventure in the kitchen- and try these fun and easy white chocolate snowballs? 

White Chocolate Coconut Snowballs 

Ingredients :

• 100 ml water

• 125 g butter/margarine

• 200 g white sugar

• 3 – 4 tsp vanilla extract

• 2 tsp coconut extract

• 200 g coconut flour/dessicated coconut

• 200 g powdered milk

• 100 g hazelnuts/almonds, toasted and skinned (optional)

For or chocolate coating :

• 300 – 400 g white chocolate

For Coconut  coating :

• 2 cups coconut Flakes-finely shredded  in food processor (optional)

• Instructions:

  • Heat water, butter and sugar in a saucepan till it comes to a boil and sugar dissolves. Simmer for a few minutes and then set aside to cool slightly.

  • Add the vanilla and coconut extracts, milk powder and coconut flour. (Start with 2 cups of coconut flour and then add more as needed)

  • Mix well until there are no lumps. The mixture will still be slightly sticky.

  • Let it stand for a few minutes in the fridge.

  • Roll it out to any shape you want out of this mixture (I shape mine in snowball) Be creative!

• Keep the coconut balls refrigerated while you melt the white chocolate. Chop white chocolate into small pieces and then melt in the microwave or on stovetop using double boiler. I prefer using real white Belgian chocolate.

• Using a fork or toothpick, dip and coat each coconut ball in the melted chocolate. Place on a tray (lined with wax paper or lightly greased) and roll it to coconut flakes before the chocolate sets cover it entirely.

• Refrigerate till the chocolate sets and then gently remove from the tray.

Enjoy!

Noreen

BYM  is a lifestyle platform for boutique spa owners recipes featured on our site not only serve as inspiration for what you can offer clients in your solo practice but they also provide comfort after a long day of taking clients…DUH!