Method

One day in advance

Chocolate cup and balls

Place dark melting chocolate chips into a metal bowl that sit tightly on a pot with hot water cook till melted. Stir from the centre out to helps melt the chocolate. Keep stirring until it is fully melted. Removed from the pot, now add in oil.

Gives a couples of stirs until it looks glossy. Let it cool for a few minutes. Then pour into a jug for easy to fill the small domes. Make one bigger dome to make a cup. Use proper cooking brush to brush some melted chocolate over the dome mould. Not too thick nor too thin. Place it in freezer for 4-6 hours or overnight then remove the cup and put back in container in freezer until needed.

Pour melted chocolate into the smaller domes. Gives a couple of gentle knocks on bench to even them. Then place in freezer for 4-6 hours or overnight. I removed the chocolate domes from freezer the next day and sit for about 4-5 minutes then unmould them and put a tiny bit of remelted chocolate still in jug at the bottom of the dome and glue the other chocolate dome, then gently put some tiny line to glue the two chocolate domes together.

Repeat to make five chocolate balls. Extra domes on its own to finish using all the 150 g melting dark chocolate chips. I have about 80 g melted dark chocolate; I decided to add into my cake. If you have made use of all the melted chocolate for domes, put them into an airtight container and back into freezer. It can last longer about 1-2 weeks. You can use the domes for decorations on cakes or ice cream or eat it on its own.

Make snow balls

Add shredded coconut and condensed milk in a bowl. Mix well with a spoon until combined. Wear gloves and use a tablespoon to scoop some up onto your hand, roll them into balls. Place them on a lined tray. Sprinkles some chocolate sprinkles over some snow balls just for colour. Allow the snow balls to firm up in fridge for about 2-4 hours. When it had firmed up, store them in an airtight container in fridge until ready to eat or as decorations for cake.