Coconut Truffles


Step 1
Place the cream, Coconut Extract Paste and chocolate in a heat proof bowl. Bring a small saucepan of water to a simmer and place the bowl on top. The bowl should rest on the sides of saucepan and the bottom of bowl should not touch the water.

Step 2
Stir until the chocolate melts and the mixture is smooth. Remove from the heat and leave to cool slightly, then place in the refrigerator until firm.

Step 3
Line a tray with parchment paper. Scoop out teaspoon sized mounds of chocolate and place onto parchment paper. Freeze for 30 minutes or until firm.

Step 4
When firm, use your hands to roll mixture into balls, and then roll in coconut. Store in fridge until ready to serve.


Preparation: 15 mins + Chilling Time

2 fl oz | 1/4 cup (60ml) cream
1/4 tsp Taylor and Colledge Coconut Extract Paste
12.6 oz (360g) white chocolate
desiccated coconut, to coat