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Coconut and chocolate truffles

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Coconut and chocolate truffles

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140 grams of condensed milk
100 grams of grated coconut
150 grams of fondant dark chocolate
2 tablespoons of grated coconut for decoration


Step 1

Heat the condensed milk over very low heat together with 100 g grated coconut. Remove from the heat when the condensed milk becomes liquid and let it cool. Cover with transparent film and let it rest in the fridge for a minimum of 4 hours.blank

Step 2

Remove the preparation from the fridge and, with your hands, form small balls the size of a walnut. Reserve them again in the fridge or freezer so that they are very cold.

Step 3

Meanwhile, prepare the topping. Cut the chocolate into small pieces, place it in a casserole and melt it in a bain-marie.

Step 4

Prick the condensed milk truffles with a toothpick or a wooden skewer and bathe them in the chocolate. Place them on a rack to drain the excess chocolate.

Step 5

Before the chocolate coating dries and hardens, sprinkle the truffles with shredded coconut and allow to cool completely. Serve them in small curled paper capsules.

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