What you will need:
- 200ml double cream
- 200g dark chocolate
- 200g desiccated coconut
1. Pour the cream into a pan and bring just up to the boil. Chop the chocolate into small pieces and put in a large bowl. Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth. Once it’s cool set aside in the fridge until solid for about 2 hours.
2. Scoop out teaspoons of the mixture and roll into small balls with your hands. put the coconut onto a plate and roll the truffle in the coconut until evenly covered. Enjoy.