Walnut Cocoa Snowball

Walnut Cocoa Snowball

1. After the butter is softened, add powdered sugar, beat with a whisk until the color is slightly white

2. Almonds are dried and ground into powder in advance, after adding, mix and mix well

3. Sift in the low powder and cocoa powder and mix well

4. 20 grams of almonds, chopped and poured in, mix well

5. Through the fresh-keeping bag, wrap the flour mixture into a dough, and then divide it into balls of about 6-7 grams

6. Take a cocoa ball, wrap in large walnut kernels (toast beforehand to make it more fragrant), and then round

7. This is the package

8. After all the cocoa balls are wrapped, put them in a baking tray lined with greased paper, preheat the oven at 170 degrees and bake for 12 minutes.

9. After baking, let it cool completely, and then put the powdered sugar in the fresh-keeping bag

10. Put the cocoa balls in, roll them a few times, and evenly dip in powdered sugar.

Tips:

1. If the operation is smooth, the cocoa dough should not be too sticky. If it’s sticky, put it in the refrigerator for ten minutes before dividing;
2. The cocoa balls must be completely cooled before adding the powdered sugar, otherwise the sugar will melt and turn into yellow crystals when the temperature is high, which is not good;
3. Don't pack the snowballs too big, 6-7 grams is best, otherwise the outside will be too big to be baked inside;
4. This snowball can be extended into many flavors, such as wrapped in dried fruit and then dipped in strawberry powder or mango powder to make a colorful snowball. It depends on your creativity;
5. The baked cocoa snowballs are completely cooled and wrapped in powdered sugar. You can also pack dried fruit or hazelnut kernels, and use strawberry powder and matcha powder to make colorful snowballs.