Snebolde

I saw this recipe in December 2018 Period Living and they looked so amazing I just had to try them! My only problem was finding the good quality marzipan required so I made my own using ‘daring gourmet’ recipe.

Marzipan ingredients

1 1/2 cups ground almond

1 1/2 cups icing sugar ( I used Billingtons golden icing sugar)

2 tsps good quality almond essence

1 fresh egg white

Start by putting the icing sugar and ground almonds in a food processor with the almond essence, pulse until combined. Add the egg white and pulse again until a dough like texture is achieved. If marzipan is too wet add a little more icing sugar and almonds until its the right consistency.

Snebolde

100g good quality white chocotate

1cup dessicated coconut

A cocktail stick

Cut 200g of marzipan from your block and divide into 20 same size balls. Refrigerate.

While the marzipan is hardening up in the fridge break up the white chocolate and slowly melt down in a bowl over a pan of hot water. Be careful at this point as white chocolate can easily split when melting.

In a separate bowl pour your desiccated coconut.

Using a cocktail stick, skewer a ball of marzipan and dip it in the white chocolate rotating until completely covered. Gently tap against the side of the bowl to remove any excess chocolate then roll in the desiccated coconut and gently place on a plate to dry. When all 20 balls are covered place back in the fridge to fully harden.

I used the other half of the marzipan to make 20 more little balls and dipped them in 70% chocolate and rolled them in coconut as before but I don’t think they could be classed as snowballs! Enjoy!!