Preparation Time 30 minutes
Cooking Time 10 minutes
Makes 60
Ingredients
20g (1/4 cup) desiccated coconut
300g good quality dark chocolate, coarsely chopped
125ml (1/2 cup) thickened cream
2 55g Turkish Delight chocolate bars (Fry's brand), finely chopped
250g milk chocolate melts
Method
Place the coconut in a small frying pan over medium heat. Cook, stirring, for 3 minutes or until the coconut is golden brown and aromatic. (See microwave tip 1.) Set aside.
Place the chocolate and cream in a heatproof bowl over a saucepan half filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. (See microwave tip 2.) Remove from the pan.
Stir in the coconut and chocolate bars. Cover with plastic wrap and place in the fridge for 6 hours or until firm enough to roll into balls.
Line 2 trays with non-stick baking paper. Use a melon baller or a teaspoon to scoop out 1 1/2 tsp of the chocolate mixture and use your hands to roll into a ball. Place on a lined tray. Repeat with remaining chocolate mixture. Place in the freezer for 10 minutes or until firm.
Place the milk chocolate melts in a medium, heatproof bowl and place over a pan of gently simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir gently for 5 minutes or until the chocolate melts and is smooth. (See microwave tip 3.) Remove from the pan.
Use 2 forks to evenly coat each truffle in the melted chocolate. Remove the truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess chocolate mixture. Use a small spatula to carefully slide the truffle onto the remaining lined tray. Repeat with remaining truffles and melted chocolate. Set the coated truffles aside at room temperature for 5-10 minutes or until set.
Notes & tips
Microwave tip 1: Place coconut in an oven bag and twist the opening to close. Cook on High/800watts/100%, gently shaking the bag every minute, for 1-2 minutes or until light golden.
Microwave tip 2: Combine the chocolate and cream in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, on Medium-High/650watts/70% for 2 minutes or until smooth.
Microwave tip 3: Place the milk chocolate melts in a small, heatproof microwave-safe bowl. Heat, uncovered, on High/800watts/100%, in 1 minute bursts, stirring every minute with a metal spoon, for 3 minutes or until the chocolate melts and is smooth.
Thanks : Australian Good Taste - April 2002, Page 53
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