Chocolate Coconut Truffles


  • 250g Catalina Dark Chocolate Callets
  • 250g Glucose
  • 125g Condensed Milk
  • 125g Water
  • 175g Desiccated Coconut



  • 100g Catalina Natural Dark



  • Chop chocolate into small pieces. Place in a stainless bowl and set aside.
  • 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.
  • Allow to sit. Stir with wooden spoon to melt. Add in desiccated coconut.
  • Allow mixture to set in the chiller overnight or until set.
  • Form into balls then coat with cocoa powder.