Wednesday, January 16, 2013

Toasted Snowballs in Chocolate Sauce

A couple of years ago, I made this dessert for my family for the first time.  Ever since then, they ask for it often (like, every day). The original recipe came from Susan Branch's cookbook, Autumn.  The recipe below is generally the same with just few slight adaptations of my own. This dessert can be made ahead of time, which is nice if you are having guests over. To serve, simply warm the syrup, make a puddle on your favorite dish and place a snowball in the center.  If you want to get fancy, serve with a mint leaf garnish on the side. Enjoy!!

To Toast the Coconut:
Preheat oven to 350 degrees. Spread sweetened coconut on a cookie sheet (I use about 1/2 bag for 1/2 gallon ice cream) and bake for 5-10 minutes, stirring occasionally until toasted. Watch it carefully, it can burn quickly!

To Prepare the Ice Cream:
Note: If you can find cinnamon ice-cream at your grocer, that is the easiest way to prepare this dessert. I, however, have not been able to find it over the past couple of years, so this is my improvisation!

Soften 1/2 gallon of good vanilla bean ice cream, and scoop out the entire container into a large bowl. In a smaller bowl combine until well blended 1/2 cup (do not pack) brown sugar, 3 tablespoons of ground cinnamon (more or less to your liking) and 1/4 teaspoon of salt.

Sprinkle cinnamon mixture over ice cream and stir until well combined.  You can use a stand up mixer with a paddle attachment if you like, but do not use a hand mixer.  Return to freezer until firm enough to scoop into balls that will hold their shape.

Scoop out 1/2 cup size portions into round balls and roll in coconut, giving each one a generous coating.  Store in an airtight container until ready to serve.  I like to make these ahead of time, but you can save this step until you are ready to serve if you like.

Homemade Chocolate Sauce Recipe:
 **You will never buy Hershey's syrup ever again!!**
3/4 c. milk (whole milk works best)
1 Tbs. real butter
3 oz. unsweetened chocolate (use a high quality baking chocolate)
1 1/2  c. sugar
3 Tbs. light corn syrup
1 tsp. vanilla (Mexican vanilla is wonderful if you have it!)

Note: If you do not have unsweetened chocolate on hand, you may also substitute 1/3 cup semi-sweet chocolate chips and reduce the sugar amount to 1 cup, and the recipe will turn out fine.

Heat milk over low heat and melt butter and chocolate in it, stirring constantly until smooth.  Add in sugar and corn syrup and cook, stirring for about 5 minutes.  Stir in vanilla.  Serve hot or cold. Refrigerate any leftovers. Try to resist the temptation to drink it straight out of the container. Or, don't resist, because chocolate is good for you!!


  1. No wonder they asked it very often. The desert looks so nice and tasty. I’ll surely try this at home and let you know the feedback.

  2. Hello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop:

    I hope you can make it!


    Kathy Shea Mormino

    The Chicken Chick


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