100g dark chocolate (above 80% cocoa)
200mls coconut cream
100mls double cream
1 tsp coconut essence
Desiccated coconut for the truffle topping
In a saucepan, heat the butter until melted and then add in the coconut milk and cream and stir until all is well combined. Slowly add in the chocolate to the cream mixture and keep stirring until it is well combined. Remove from the heat and pour into a heat proof dish. Once it is cooled, place in the fridge overnight (preferably leave the mixture for 24 hours before rolling). To make the truffles take a teaspoon of the refrigerated mix and roll into a ball. Next roll the truffle in the desiccated coconut. Once you have made all of the truffles, store in the fridge.