Ingredients
- 300 g ground coconut
- 100 g cow milk butter
- 1 sweetened condensed milk
- 250 g ION dark chocolate couverture
Method
In a saucepan add the butter and the sweetened condensed milk. Place over low heat and stir with a wooden spoon, until the butter melts completely.
Then, place the ground coconut in a large bowl and pour over the butter/milk mixture. Stir well, wearing disposable gloves, until the mixture comes together.
When the mixture cools slightly, shape it into small balls to the size of your preference and put them in the freezer for around 15 minutes. At this stage, the small balls will be uneven.
Heat over a bain-marie 200 g of the dark chocolate couverture, until melted. At the same time, finely chop the remaining 50 g dark chocolate couverture.
When the chocolate couverture melts, remove from the heat and place in it the finely chopped chocolate couverture. Stir well with a mariz, until it forms into a homogeneous mixture.
Take the truffles out of the freezer and reshape them slightly to give them a smooth and round shape. Using 2 forks, dip them one by one in the melted chocolate couverture. On one fork sits the truffle and with the other pull the superfluous chocolate that runs under the first fork that the truffle sits.
Afterwards, place the truffles on a large plate or a pan, which has already been lined with parchment paper. Optionally, sprinkle with a bit of ground coconut on the chocolate coconut balls.
Finally, set aside and let the chocolate frosting chill. Immediately after, put the chocolate coconut balls in the freezer in case you prefer them frozen, or refrigerate to keep them cool.
