COCONUT AND CHOCOLATE TRUFFLES

Ingredients :

For the filling
220g grated coconut
200g sugar
120ml water
1 tablespoon vanilla essence
for the coating
200g dark chocolate to melt
25g butter

Preparation:

1. Add the water with the sugar and vanilla in a saucepan, heat, stirring, until the sugar is completely dissolved. It is not necessary to boil a lot, it is enough to perfectly dissolve the sugar.
2. Remove from the heat and add the coconut, mixing well so that everything is integrated like a paste.
3. You need to let the mixture cool down and it is best if it rests for a few hours in the refrigerator so that it compacts and is easier to work with.
4. Once cold, we form the balls. Put on latex gloves or grease your hands with sunflower oil.
5. Melt the chocolate with the butter in a bain-marie or in the microwave and mix well.
6. Prick the coconut balls with a toothpick and dip them well on all sides in the chocolate, drain them a little and lay them flat on satin parchment paper.
7. We keep the coconut and chocolate balls cool until ready to serve so that the chocolate compacts.