Chocolate Coconut Truffles

Ingredients

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

 

Coating

• 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.