- 200ml double cream
- 200g good-quality dark chocolate (at least 70% cocoa solids)
- 200g desiccated coconut
METHOD
- Pour the cream into a saucepan and bring just up to the boil. Chop the chocolate into small pieces and place in a large bowl.
Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth. Cool, then set aside in the
fridge until the mixture is solid, about 2 hrs.
- Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands. Sprinkle the coconut onto a plate
and roll the truffle in the coconut until evenly covered. Will keep in a cool place for 3 days or freeze for up to 1 month.
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