Christmas is the best excuse to devour far too much chocolate! And what is more indulgent than chocolate truffles?!
Truffles are great at any time of the year, but rolling them in a little desiccated coconut turns them into the perfect festive treat!
These make great little stocking fillers for friends and family, who will be amazed at their deliciousness (just don’t tell them how easy they are to make!)
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Chocolate Snowball Truffles
Makes 20-30 Truffles
Ingredients:
100g Good Quality Milk Chocolate (35-40% Cocoa)
100g Good Quality Dark Chocolate (70% Cocoa)
200ml Double Cream
200g Desiccated Coconut
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Method:
1) Break the chocolate up in to a large glass bowl. Pour the double cream into a saucepan and bring to the boil over a medium heat.
2) Pour the boiling cream over the chocolate and stir continuously with a spatula until the chocolate has melted and is well combined. Allow to cool then cover and place in the fridge until the mixture is fully set (minimum of 3 hours – preferably overnight).
3) Scoop out small balls of the mixture with a melon baller or teaspoon. Roll into small balls using the palms of your hands and fingertips. Roll the truffles in the coconut until evenly coated.
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Store in the fridge for up to 5 days. Enjoy!
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