We can’t tell you how excited we are for Christmas! With just a few more weeks to go before the festivities, we’re sure most of you are channeling your inner domestic goddess to come up with the best yuletide treats. Well, this Coconut Chocolate Truffles recipe is easy peasy which we learned to make with Rachel Khoo when she was in town recently. Rachel is best known for her cooking shows, The Little Paris Kitchen and Cosmopolitan Cook.
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Ingredients:
300g dessicated coconut
85g sugar
85g icing sugar
generous pinch of sea salt
1 egg
200g dark chocolate
70g coconut flakes, roughly chopped
Method:
1. Grind the dessicated coconut in a blender until you have a finer, stickier mixture.
2. Set up a bain marie with a pan of simmering water.
3. Measure out the sugars and place in the bowl. Whisk in the egg and set over the pan of water. Whisk continuously until the mixture turns very pale and creamy. Take off the heat at this point and let cool a little.
4. Stir in the dessicated coconut and sea salt, until everything is well combined.
5. While the mixture is still warm, form the dough into little balls in the palm of your hand, about the size of truffles.
6. Heat a bain marie again and place the chocolate in a clean heat proof bowl. Melt.
7. Dip the coconut balls in the chocolate and scatter with flaked coconut. You can use a truffle fork, or simply dunk them in the chocolate and fish them out with a fork or palette knife and scatter with coconut flakes. Leave to dry on a wire rack or baking tray and place in the fridge to set.
How easy is that?
