Procedure:
Prepare the filling:
In a bowl, mix the mascarpone, powdered sugar, coconut flour, and vanilla until smooth and moldable.
Shape the sweets:
With slightly dampened hands, form walnut-sized balls (or sticks). If the mixture is too soft, refrigerate for 15–20 minutes before shaping.
Cool:
Arrange the sweets on a tray lined with baking paper and place them in the freezer for 20–30 minutes, so they will be easier to cover.
Melt the chocolate:
Melt the dark chocolate in a bain-marie or in the microwave (in 30-second intervals, stirring after each heat).
Cover the sweets:
Dip each ball into the melted chocolate using a fork, shaking off the excess, then place them on baking paper.
Decorate and cool:
Sprinkle immediately with a little shredded coconut for a decorative touch. Let it harden in the refrigerator for at least 30 minutes.
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