Food
Coconut and chocolate truffles
- 200ml double cream
- 200g dark chocolate, at least 70% cocoa solids
- 200g desiccated coconut
Method:
- Pour the cream into a saucepan and heat up until it just boils.
- Chop the chocolate into small pieces and place in a large bowl.
- Pour the boiling cream over the chocolate and stir until the chocolate and cream are well blended.
- Cool, and then set aside in the fridge until the mixture is solid, about 2 hrs.
- Scoop out teaspoons of the mixture and use your hands to roll them into small walnut-size balls.
- Sprinkle the coconut onto a plate and roll each truffle in the coconut until evenly covered.
- Keep in a cool place for 3 days or freeze for up to 1 month.