'MOUNDS
BALLS'
This is an
industrial recipe (makes 6 to 8 dozen depending on their size). Half of
the recipe still makes a lot, but you can freeze half the filling and make
later.
3 to 4 cups
semi-sweet chocolate chips
2 to 3 squares unsweetened baking chocolate
1 cup butter, softened
8 cups powdered sugar
1 cup milk
12 cups coconut, shredded
1 to 2 cups white chocolate chips
2 to 3 squares unsweetened baking chocolate
1 cup butter, softened
8 cups powdered sugar
1 cup milk
12 cups coconut, shredded
1 to 2 cups white chocolate chips
In a double
boiler, melt semi-sweet and unsweetened chocolate. Meanwhile, in a large
bowl mix together butter, sugar, milk, and coconut. Form into 1 to 2 inch
balls. (If butter is too soft, put it in the freezer for 10 to 15
minutes.) Then with the ball of coconut mix resting on a fork, dip it into
the melted chocolate, set on waxed paper, and chill. After chocolate has
hardened, melt the white chocolate in a small Ziplock plastic bag in the
microwave. Check after 45 seconds. Squish the chips and stir a bit in the
bag. Continue cooking for an additional 30 seconds or until completely
melted, in 30 second intervals. Let cool for a minute. Then, snip the very
end of the bag and drizzle designs on the balls. Chill
again.