Beat the butter with the sugar until creamy and fluffy.
Melt the chocolate au bain marie.
While mixing, slowly add in molten chocolate.
Once everything is mixed well, fold in 50 g of the coconut. Put the rest of the coconut in a bowl or deep dish.
Put the mixture in the refrigerator to harden a bit. If it’s still to soft, you can’t roll it into balls. Too hard and you can’t scoop out any portions anymore. If that is the case, let it come to room temperature a bit, maybe 10 minutes.**
Then roll each ball through the coconut.
Put the snowballs back in the refrigerator until ready to use. At room temperature, they will get very soft. Take them out about 15 minutes before serving them. Refrigerated, they will keep at least 3 – 4 weeks.
*For the brown snowballs: 200 g milk chocolate and 100 g dark chocolate.
**Tip: spread the mixture out on a large tray, lined with parchment paper, and put in the refrigerator. When it has hardened enough to handle, cut it into squares and roll these into balls.