White Snow Dessert Balls are a delightful treat that will take your dessert game to a whole new level. These charming, bite-sized treats are a perfect combination of creamy coconut mousse and rich chocolate-hazelnut spread, all wrapped in a soft sponge cake. Not only are they delicious, but they also look stunning, resembling cute little snowballs! The balance of flavors and textures will have everyone asking for seconds. Let’s dive into how to create this sweet masterpiece.

Gather Your White Snow Dessert Balls Ingredients

Here’s what you’ll need to make these delightful treats:

For the Sponge Cake:
- 80 g (⅔ cup) all-purpose flour
- 15 g (2 tablespoons) cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
- 2 medium eggs, room temperature
- ½ teaspoon vanilla sugar (optional)
- 80 g (⅓ cup + 1 tablespoon) granulated sugar
- 40 ml (2½ tablespoons) vegetable oil (odorless)
- 40 ml (2½ tablespoons) milk, room temperature
- 40 ml (2½ tablespoons) water
For the Coconut Mousse:
- 7 g (2¼ teaspoons) gelatin powder
- 500 g (2 cups + 2 tablespoons) heavy cream (33-36% fat)
- 80 g (⅔ cup) powdered sugar
- 40 g (½ cup) desiccated coconut, plus extra for coating
For Filling:
- 100-150 g (⅓-½ cup) chocolate-hazelnut spread (such as Nutella)

Step-by-Step White Snow Dessert Balls Recipe

Prepare the Sponge Cake: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set it aside for later use.
Beat the Eggs: In another bowl, use an electric mixer to beat the eggs, vanilla sugar (if using), and granulated sugar for about 5-6 minutes. The mixture should become pale, thick, and triple in volume.
Incorporate Wet Ingredients: Gently fold the vegetable oil and milk into the egg mixture until well blended.
Add Dry Ingredients: Sift half of the flour mixture over the egg mixture. Carefully fold it in from the bottom to the top to maintain airiness. Repeat the process with the remaining flour mixture.
Bake the Cake: Pour the batter into a parchment-lined baking pan and bake at 170°C (340°F) for about 13-15 minutes. Once done, cool for 2-3 minutes, then turn the cake onto a cooling rack and remove the parchment. Let it cool completely.
Cut Out Circles: Using a round glass or cookie cutter, cut circles from the cooled sponge cake.
Bloom the Gelatin: In a small bowl, mix the gelatin with water and let it bloom for 7-10 minutes.
Whip the Cream: In a large bowl, whip the cream with powdered sugar until stiff peaks form. Fold in the desiccated coconut.
Incorporate Gelatin: Microwave the bloomed gelatin briefly to melt it, then mix it with a small amount of the whipped cream to temper. Gently fold this mixture into the remaining whipped cream.
Assemble the Delight: Fill hemisphere molds halfway with the coconut mousse. Add a dollop of chocolate-hazelnut spread in the center and cover it with more mousse. Press a sponge round on top, flattening it slightly.
Freeze and Serve: Freeze the molds for 2-3 hours until completely frozen. When ready to serve, remove from the molds, let thaw for 15-30 minutes, and roll in extra coconut flakes before enjoying!

How to Serve White Snow Dessert Balls

These adorable dessert balls can be served in several delightful ways. For an elegant presentation, arrange them on a cake stand or a decorative plate. Consider drizzling some chocolate sauce over the top or placing a few fresh berries alongside for a pop of color. They’re perfect for parties, holiday celebrations, or simply as a treat for yourself!

Helpful Tricks for White Snow Dessert Balls

Chill the Tools: For easier whipping, chill your mixing bowl and beaters before whipping the cream. This helps achieve stiff peaks more effectively.
Make Ahead: These dessert balls can be made a day in advance and kept in the freezer. Just thaw them for a short time before serving.
Coconut Variations: If you’re not a fan of desiccated coconut, consider rolling them in crushed nuts or chocolate sprinkles for a different texture.

White Snow Dessert Balls FAQs

Can I use another type of nut spread instead of chocolate-hazelnut spread?
Absolutely! Feel free to substitute with almond butter or any other favorite nut spread.

How long can I store the dessert balls?
They can last in the freezer for up to a month. Just ensure they are well covered to avoid freezer burn.

What can I do if I don’t have gelatin?
You can use agar-agar as a vegetarian alternative to gelatin. Just follow the instructions on the package for the best results.

Embrace the charm and flavor of these White Snow Dessert Balls in your next baking adventure. Not only are they a delight to make, but your taste buds will thank you with every creamy, chocolatey bite! Give them a try and share the joy with your friends and family. Happy baking!

White Snow Dessert Balls

These charming, bite-sized treats combine creamy coconut mousse and rich chocolate-hazelnut spread, all wrapped in a soft sponge cake resembling cute little snowballs.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 15

Total Time 3

Servings: 12 pieces

Course: Dessert

Cuisine: International

Calories: 250

Ingredients Method Notes

Ingredients

For the Sponge Cake

80 g 80 g (⅔ cup) all-purpose flour
15 g 15 g (2 tablespoons) cocoa powder
1 teaspoon 1 teaspoon baking powder
Pinch pinch Pinch of salt
2 medium 2 medium eggs, room temperature
½ teaspoon ½ teaspoon vanilla sugar (optional) Optional for flavor
80 g 80 g (⅓ cup + 1 tablespoon) granulated sugar
40 ml 40 ml (2½ tablespoons) vegetable oil (odorless)
40 ml 40 ml (2½ tablespoons) milk, room temperature
40 ml 40 ml (2½ tablespoons) water

For the Coconut Mousse

7 g 7 g (2¼ teaspoons) gelatin powder
500 g 500 g (2 cups + 2 tablespoons) heavy cream (33-36% fat)
80 g 80 g (⅔ cup) powdered sugar
40 g 40 g (½ cup) desiccated coconut, plus extra for coating

For Filling

100-150 g 100-150 g (⅓-½ cup) chocolate-hazelnut spread (such as Nutella) Use your favorite brand

Method

Preparation

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set it aside for later use.
In another bowl, use an electric mixer to beat the eggs, vanilla sugar (if using), and granulated sugar for about 5-6 minutes, until pale, thick, and tripled in volume.
Gently fold the vegetable oil and milk into the egg mixture until well blended.
Sift half of the flour mixture over the egg mixture. Carefully fold it in from the bottom to the top to maintain airiness. Repeat with the remaining flour mixture.

Baking the Cake

Pour the batter into a parchment-lined baking pan and bake at 170°C (340°F) for about 13-15 minutes.
Once done, cool for 2-3 minutes, then turn the cake onto a cooling rack and remove the parchment. Let it cool completely.

Assembling the Dessert Balls

Using a round glass or cookie cutter, cut circles from the cooled sponge cake.
In a small bowl, mix the gelatin with water and let it bloom for 7-10 minutes.
In a large bowl, whip the cream with powdered sugar until stiff peaks form. Fold in the desiccated coconut.
Microwave the bloomed gelatin briefly to melt it, then mix it with a small amount of the whipped cream to temper. Gently fold this mixture into the remaining whipped cream.
Fill hemisphere molds halfway with the coconut mousse. Add a dollop of chocolate-hazelnut spread in the center and cover it with more mousse. Press a sponge round on top, flattening it slightly.
Freeze the molds for 2-3 hours until completely frozen.

Serving

When ready to serve, remove from the molds, let thaw for 15-30 minutes, and roll in extra coconut flakes before enjoying.

Notes

Chill your mixing bowl and beaters before whipping the cream for better results. These dessert balls can be made a day in advance and kept in the freezer.