Ingredients
For the filling:
220g grated coconut
200g sugar
120ml water
1 tablespoon vanilla essence
For the coating:
200g dark chocolate, melted
25g butter
Step-by-Step Instructions
Preparing the Filling
Dissolve Sugar: In a saucepan, combine water, sugar, and vanilla essence. Heat the mixture while stirring until the sugar is completely dissolved. Avoid boiling excessively; the goal is to dissolve the sugar thoroughly.
Incorporate Coconut: Remove the saucepan from heat and add the grated coconut. Mix well until the coconut is fully coated and integrated into the mixture, forming a cohesive dough-like consistency.
Chilling the Mixture
Cooling Period: Allow the coconut mixture to cool to room temperature. For best results, refrigerate the mixture for a couple of hours to firm up and facilitate easier shaping.
Shaping the Truffles
Forming Balls: Once the mixture has cooled and firmed up, use latex gloves or grease your hands with sunflower oil to prevent sticking. Take small portions of the mixture and roll them into evenly sized balls, ensuring they are compact and smooth.
Coating with Chocolate
Melting Chocolate: In a bain-marie or microwave, melt the dark chocolate and butter together until smooth and glossy. Stir the mixture well to ensure uniform consistency.
Dipping the Truffles
Continued on next page (page 2)
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