Chocolate truffle recipe
Ingredients
50g toasted coconut
50 g un-toasted coconut
250g good quality dark chocolate
75g unsalted butter
50g brown sugar
1 can condensed milk
Method
Boil water in a pot. Place a metal or glass bowl on top of the water, add the chocolate and the butter together in the bowl, and bring the water down to simmer slowly.
Stir the mixture till starting to melt, add the sugar, condensed milk, 25g of the toasted and 25g of the untoasted coconut.
Melt till the mixture is glossy and coats the spoon. Take off the heat and put the bowl in the fridge. Then leave for about 1 hour until the mixture is firm yet pliable. Mix together the rest of the coconut in a bowl, roll the chocolate into balls and dip in the coconut to coat. Put them back in the fridge for 1 hour. Bring them out about 15 minutes before serving.
Merry Christmas and Happy New Year!
Glen Galloway
Chef
