Christmas Calendar Door 20 - Chokokos (Chococonut)

I found the recipe on Chokokos in a Tupperware brochure. As it looked relative easy to make, I decided to make a go at it. As you using Mascarpone (Italian cream cheese) in this Christmas candy without any cooking involved, you need to store it in the refrigerator and I evaluated the shelf-life to be maximum 1 week. So it as close as possible to Christmas or the actual eating occasion.

The Chokokos has a pleasant taste of coconut, the sweetness is OK, but they could not be sweeter according to my taste bud. It is a difficult to taste the white chocolate. A twist to this Christmas candy could be remove the white chocolate from the recipe and instead of coat these coconut bites with either milk or dark chocolate like Bounty chocolate ?

Chokokos (Chococonut):

• 50 g white chocolate
• 125 g Mascarpone
• 50 g sugar
• 125 g desiccated coconut

1. Melt the white chocolate - I use the microwave oven for this purpose.
2. Add the Mascarpone cheese into a mixing bowl and whip it.
3. Add sugar and whit it into the Mascarpone cheese.
   
4. Add the melted white chocolate and whip it into the mix.
5. Add the desiccated coconut and stir it well into the mass.
6. Fill the mass into a silicone form.
7. Place the silicone form in the refrigerator for minimum 4 hours or the night over.
8. Remove the Chokokos from the silicone form.
9. Enjoy and Merry Christmas :-)