Chocolate Coconut Truffles


  • 250 grams CATALINA Dark Chocolate Couverture Callets
  • 250 grams Glucose
  • 125 grams Condensed Milk
  • 125 grams Water
  • 175 grams Desiccated Coconut


  • 100 grams CATALINA Premium & Pure Cocoa Powder


  1. Chop chocolate into small pieces. Place in a stainless bowl and set aside.
  2. In a heavy pot, simmer condensed milk, water and glucose. On the onset of boiling, switch off the heat and immediately pour hot mixture into chopped chocolates.
  3. Allow to sit. Stir with wooden spoon to melt. Add in desiccated coconut.
  4. Allow mixture to set in the chiller overnight or until set.
  5. Form into balls then coat with cocoa powder.