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COCONUT AND CHOCOLATE TRUFFLES
Ingredients:
- 220 grams of grated coconut for the filling
- 200 grams of sugar
- 120 milliliters of water
- For coverage, use one tablespoon of vanilla essence.
- 200 grams of melted dark chocolate
- 25 grams of butter
Getting ready:
- Place the sugar and vanilla in a saucepan with water. Heat, stirring, until the sugar dissolves completely. Boiling is not necessary as long as the sugar dissolves completely.
- 2. Take off the fire and thoroughly stir in the coconut to incorporate everything into a dough.
- 3. In order for the mixture to compact and become simpler to deal with, you must allow it to chill. It is best to let it rest in the refrigerator for a few hours.
- 4. After the balls cool, we shape them. Put on latex gloves or apply a thin layer of sunflower oil on your hands.
- 5. Use a bain-marie or the microwave to melt the chocolate and butter, then thoroughly combine the two.
- 6. Using a toothpick, prick the coconut balls, then thoroughly coat them in chocolate. Let them drain somewhat before arranging them on a smooth surface covered with satin baking paper.
- 7. Before serving, keep the chocolate balls and coconut chilled so that the chocolate compacts
