Coconut and chocolate truffles
140 grams of condensed milk
100 grams of grated coconut
150 grams of fondant dark chocolate
2 tablespoons of grated coconut for decoration
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
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.
Meanwhile, prepare the topping. Cut the chocolate into small pieces, place it in a casserole and melt it in a bain-marie.
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.
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.