Flødeboller

Method

Mix crushed digestive biscuits with melted butter and desiccated coconut, then press firmly into the base of a lined baking tray to create a biscuit base layer. Whip egg whites until stiff peaks form, then gradually add caster sugar whilst whisking until glossy and thick meringue forms. Whip double cream with vanilla extract until soft peaks form, then carefully fold into the meringue in two additions until no white streaks remain. Spread or pipe the cream mixture onto the biscuit base in rounded mounds, then freeze for at least 3 hours until firm. Gently melt dark chocolate with coconut oil over a bain-marie or in short bursts in the microwave until smooth, then allow to cool slightly. Working quickly, dip each frozen cream mound into the chocolate, coating it completely, then return to the freezer immediately on a lined tray. Once fully set, serve directly from the freezer, as they soften quickly at room temperature.