INGREDIENTS
200ml (4/5 cup) milk
20g (2 tbsp) cocoa powder
60g (¼ cup) sugar
60g (4 tbsp) butter
1 egg
160g (1 1/5 cups) flour
8g (2 tsp) baking powder
60g (6 tbsp) coconut
50g (3 tbsp) sour cream
Hazelnut cream
Chopped hazelnuts
METHOD
Sift cocoa into a bowl with milk and add sugar and butter.
Cook the mixture until everything is melted. Allow the mixture to cool.
Make balls from a mixture of coconut and sour cream. Add egg, flour, and baking powder to the cooled mixture. Whisk well.
Pour the mixture into a muffin tin. Insert a coconut ball into each mold.
Bake at 360°F/180°C for 25 minutes. Garnish with hazelnut cream and chopped hazelnuts.