You know those kind of days where you have loads of reading to do and instead of doing it you procrastinate with a load of other tasks… like making truffles and what not.
Yeah, so today was one of those days. Oops.
Get ready to get your hands dirty, the mixture is incredibly sticky.
If you want them to look identical then I’d suggest using a scoop to measure them out.
Unfortunately that’s not a piece of equipment I have access to in a student kitchen.
Look at that beautiful shade of pink!
Due to time constraints I couldn’t leave my truffles in the fridge for long enough – can you see them starting to melt?
Look how gooey and melty they are… yum.
What you’ll need:
260g of Dark chocolate
150ml of Double cream
2 Tablespoons of butter
600g of Desiccated coconut
Pink food colouring
What to do:
1.In a bain marie melt the dark chocolate until smooth and runny
2. Mix in the double cream and butter, stir until completely combined
3. Place in the fridge and leave to chill for up to 2 hours
4. When the chocolate mixture is ready, divide the desiccated coconut between two separate bowls
5. One of your bowls is going to be pink, the other untouched. So carefully measure out a couple of drops of food colouring and colour the coconut to your desired shade. Be careful how much dye you put in as it will effect the taste
6. With a spoon or scoop, take a decent sized lump of chocolate and drop it into the coconut
7. With your hands, shape and cover the ball in coconut and then place on a tray
8. Once you’ve finished, place the tray of truffles in the fridge and leave to set