Rum-coconut balls with Mascarpone

To honor you as I promised, for Christmas, with one wonderful balls and very tasty .. A special "note" in these balls is roasted coconut and hazelnut and Mascarpone cheese ..

Preparation steps

Put ground hazelnuts and coconut in a clean, dry Teflon pan (without fat) and let it "brown" a bit for about 10 minutes, remove and cool.
Whisk the butter frothily with powdered sugar and extra sugar, creamy for about 10 minutes.
Melt the chocolate over a steamer, cool briefly, and add to the mass of butter and powdered sugar, add the Mascarpone, rum (maybe less), and a mixture of ground hazelnuts and coconut.
Place the mass in the refrigerator for a couple of hours to cool well or in the freezer. Using a spoon, take out the mass, shape into balls and roll them into small or large coconut, or half ... half ..

Serving

Keep the balls in a cool place (they don't have to go in the fridge) ...

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