Homemade Sno Balls

The recipe Homemade Sno Balls can be made in about 1 hour. One portion of this dish contains approximately 8g of protein, 31g of fat, and a total of 512 calories. For $1.05 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have dutch processed cocoa, salt, instant coffee, and a few other ingredients on hand, you can make it. It works well as a rather cheap side dish. 3182 people have made this recipe and would make it again. It is brought to you by Leites Culinaria. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. If you like this recipe, you might also like recipes such as Homemade Sno Balls, Sno-Cap Cookies, and Sno Ball Brownies.

Servings: 6

Preparation duration: 40 minutes

Cooking duration: 20 minutes

 

Ingredients:

1/2 teaspoon baking soda

1/2 teaspoon chocolate extract (optional)

1/2 cup packed dark brown sugar

1/2 cup Dutch-processed cocoa

1 large egg

4 large egg whites, at room temperature

1 large egg yolk

3/4 cup all-purpose flour, plus more for the molds

1/4 cup granulated sugar

1 teaspoon powdered instant coffee dissolved in 2/3 cup boiling water

6 drops red food coloring

1/8 teaspoon salt

1/4 cup sour cream

2 cups sweetened shredded coconut, preferably Baker's Angel Flake Coconut

1 stick (4 ounces) unsalted butter, at room temperature, plus more for the molds

1/2 teaspoon vanilla extract

1/3 cup water

Equipment:

oven

stand mixer

bowl

toothpicks

wire rack

knife

candy thermometer

sauce pan

food processor

serrated knife

Cooking instruction summary:

Make the cakes1. Heat the oven to 350°F (175°C). Butter and flour the molds. 2. Beat the butter and sugars in the bowl of a stand mixer until fluffy, about 5 minutes. Meanwhile, sift the flour, cocoa, baking soda, and salt into a medium bowl and set aside. Add the egg and then the yolk to the butter and sugar mixture, scraping the bowl after each addition. Add the sour cream and chocolate extract, if using, and mix until combined. Alternate adding the dry ingredients and the instant coffee mixture in 3 additions, beginning and ending with the dry ingredients. 3. Divide the batter evenly among the molds, filling them almost to the top. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set the molds on a wire rack and let cool for 5 minutes. Run the tip of a knife around the rim of each cake and lift out. Place the cakes on the wire rack to cool completely.Make the filling and frosting4. While the cakes cool, in a small, heavy saucepan over medium heat, bring the sugar and water to a boil. Cover and cook for 3 minutes. Uncover and continue to cook until the syrup reaches the soft-ball stage or registers 235°F to 240°F (112°C to 115°C) on a candy thermometer, about 3 minutes.5. Meanwhile, using a stand mixer, beat the egg whites on high speed until frothy. Add the salt and beat until the whites are glossy and hold soft peaks. When the syrup is at the desired temperature, carefully pour it in a very thin stream down the side of the bowl into the egg whites with the beater still on high speed. Continue to beat until the mixture cools, 8 to 10 minutes. Beat in the vanilla. Scoop out and reserve about 3/4 cup of the meringue. Add three drops of the red food coloring to the remaining meringue in the bowl of the stand mixer and mix until combined.6. Place the coconut in a food processor fitted with a metal blade, add three drops of food coloring, and pulse 15 times. Turn the coconut into a large bowl.Assemble the sno balls7. Using a serrated knife, carefully slice off the top third of each cake, keeping each top alongside its cake. Pinch about a tablespoon and a half of cake from the inside center of each cake and set aside for nibbling. Fill the hole with a dollop of the reserved white meringue and replace the top. Thickly frost the top of the cakes with the pink meringue. Then generously sprinkle each cake with coconut until completely covered. Tamp down gently on the coconut to maintain the domed shape. Serve at once.

 

Step by step:


1. Make the cakes

2. Heat the oven to 350°F (175°C). Butter and flour the molds.

3. Beat the butter and sugars in the bowl of a stand mixer until fluffy, about 5 minutes. Meanwhile, sift the flour, cocoa, baking soda, and salt into a medium bowl and set aside.

4. Add the egg and then the yolk to the butter and sugar mixture, scraping the bowl after each addition.

5. Add the sour cream and chocolate extract, if using, and mix until combined. Alternate adding the dry ingredients and the instant coffee mixture in 3 additions, beginning and ending with the dry ingredients.

6. Divide the batter evenly among the molds, filling them almost to the top.

7. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set the molds on a wire rack and let cool for 5 minutes. Run the tip of a knife around the rim of each cake and lift out.

8. Place the cakes on the wire rack to cool completely.Make the filling and frosting

9. While the cakes cool, in a small, heavy saucepan over medium heat, bring the sugar and water to a boil. Cover and cook for 3 minutes. Uncover and continue to cook until the syrup reaches the soft-ball stage or registers 235°F to 240°F (112°C to 115°C) on a candy thermometer, about 3 minutes.

10. Meanwhile, using a stand mixer, beat the egg whites on high speed until frothy.

11. Add the salt and beat until the whites are glossy and hold soft peaks. When the syrup is at the desired temperature, carefully pour it in a very thin stream down the side of the bowl into the egg whites with the beater still on high speed. Continue to beat until the mixture cools, 8 to 10 minutes. Beat in the vanilla. Scoop out and reserve about 3/4 cup of the meringue.

12. Add three drops of the red food coloring to the remaining meringue in the bowl of the stand mixer and mix until combined.

13. Place the coconut in a food processor fitted with a metal blade, add three drops of food coloring, and pulse 15 times. Turn the coconut into a large bowl.Assemble the sno balls

14. Using a serrated knife, carefully slice off the top third of each cake, keeping each top alongside its cake. Pinch about a tablespoon and a half of cake from the inside center of each cake and set aside for nibbling. Fill the hole with a dollop of the reserved white meringue and replace the top. Thickly frost the top of the cakes with the pink meringue. Then generously sprinkle each cake with coconut until completely covered. Tamp down gently on the coconut to maintain the domed shape.

15. Serve at once.


Nutrition Information:

Quickview
513k Calories
8g Protein
30g Total Fat
57g Carbs
4% Health Score
Limit These
Calories
513k
26%

Fat
30g
47%

  Saturated Fat
21g
134%

Carbohydrates
57g
19%

  Sugar
39g
44%

Cholesterol
107mg
36%

Sodium
285mg
12%

Caffeine
21mg
7%

Get Enough Of These
Protein
8g
16%

Manganese
1mg
57%

Selenium
20µg
29%

Copper
0.42mg
21%

Fiber
4g
17%

Vitamin B2
0.28mg
16%

Magnesium
61mg
15%

Iron
2mg
15%

Phosphorus
149mg
15%

Vitamin A
617IU
12%

Folate
43µg
11%

Vitamin B1
0.15mg
10%

Potassium
326mg
9%

Zinc
1mg
9%

Vitamin B6
0.14mg
7%

Vitamin B3
1mg
7%

Vitamin B5
0.64mg
6%

Calcium
56mg
6%

Vitamin E
0.77mg
5%

Vitamin D
0.64µg
4%

Vitamin B12
0.21µg
3%

Vitamin K
1µg
2%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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