Chocolate Covered Coconut Snowball

Chocolate Covered Coconut Snowball

Ingredients:
water, bottled, generic
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
butter, without salt
spartan, real semi-sweet chocolate baking chips,

Directions:
Mix the water and the sugar and bring to boil.
The syrup will be done when, after cooling your fingers with icecold water, fhe syrup will form soft threads that break easily.
Stir the syrup until it's white and then mix it with the coconut.
Let it cool down.
Melt the butter and add the chocolate until it melts completely.
Whip the cream until it's done and quicly stir in the melted chocolate.
Use a pastry bag bit a small end to make small dots.
Put them in the freezer until they hard so they don't melt in your hands.
Once hard start making balls with thr coconut, placing a dot in the middle.
Put the balls for 45min.
in the freezer.
Melt the chocolate at bain-marie (a.k.a water bath) and bath the frozen coconut balls, put them on a baking sheet and let the chocolate harden.
Must be kept in the fridge because it contains dietary products.
You can mix orange zest or lemon zest in them to give them an extra-punch ;)