Coconut and chocolate truffles

Ingredients:

• 200ml double cream
• 200g dark chocolate, at least 70% cocoa solids
• 200g desiccated coconut

Method:

1. Pour the cream into a saucepan and heat up until it just boils.
2. Chop the chocolate into small pieces and place in a large bowl.
3. Pour the boiling cream over the chocolate and stir until the chocolate and cream are well blended.
4. Cool, and then set aside in the fridge until the mixture is solid, about 2 hrs.
5. Scoop out teaspoons of the mixture and use your hands to roll them into small walnut-size balls.
6. Sprinkle the coconut onto a plate and roll each truffle in the coconut until evenly covered.
7. Keep in a cool place for 3 days or freeze for up to 1 month.