Chocolate Hazelnut & Toasted Coconut Cheese Ball

This post and recipe was created for #Chotoberfest! I was provided with complimentary product from Imperial Sugar but as always opinions are 100% mine.

This chocolate hazelnut & toasted coconut cheese ball is the perfect holiday appetizer or dessert. Made with chocolate hazelnut spread and coated with toasted coconut.

The holidays always seem like an excuse to indulge, so why not embrace it with a week of chocolate, aka #Choctoberfest! I actually hosted a get together this past weekend where everyone brought a different holiday treat. My contribution was this dessert cheese ball made with chocolate hazelnut spread covered in toasted coconut.

Let me say, this pour guy didn’t stand a chance. He was sitting pretty for just a few short minutes before a quarter was already devoured. And this wasn’t a large party. But I shouldn’t be surprised, it’s basically like eating cheesecake. Fun fact, I’m not actually a huge chocolate fan but mixed with cream cheese and the flavors of hazelnut and toasted coconut is a win for my taste buds.

As part of #Choctoberfest we have a great giveaway in addition to scads of chocolate-laden recipes which you can find at the bottom of this post. For more chances to win sweet prizes, be sure to check out Imperial Sugar’s Scary Scramble where players guess recipes based on clues every day from October 13-20. There will be 25 winners!

Two years ago: Buckeye Bundt Cake

Three years ago: Rusty Bucket Restaurant

Four years ago: Fall Harvest Salad with Cranberry Vinaigrette

Five years ago: Apple Pie Cookies

Six years ago: Pumpkin Spice Brownies

Eight years ago: Peanut Butter Hot Chocolate with Oreo Crumbs

CHOCOLATE HAZELNUT & TOASTED COCONUT CHEESE BALL

Makes one cheese ball

Ingredients:

8 oz. cream cheese, room temperature

1 cup Imperial Sugar powdered sugar

3/4 cup chocolate hazelnut spread

1/4 cup Imperial Sugar packed brown sugar

3/4 cup toasted coconut

Graham crackers, and/or apple slices for dipping

Directions:

1. In a large bowl, beat cream cheese, powdered sugar, chocolate hazelnut spread and brown sugar until blended.
2. Spoon onto a large piece of plastic wrap, bring up all four corners and twist tightly forming into a ball shape.
3. Freeze for 2 hours or until firm enough to keep its shape (or in fridge overnight). Place toasted coconut in flat dish. Remove plastic wrap from ball and roll ball into coconut to completely cover, pressing coconut into the ball if necessary.
4. Place ball on serving dish with graham crackers or apple slices for dipping.

Source: Adapted slightly from my Buckeye “Cheese Ball”.