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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