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COCONUT AND CHOCOLATE TRUFFLES
Preparation:
1. Put the water with the sugar and vanilla in a saucepan, heat and stir until sugar is completely dissolved. It is not necessary to boil much, just that the sugar dissolves perfectly.
2. Remove from the heat and add the coconut, mixing well to incorporate it like a paste.
3. It is necessary to let the mixture cool and it is better to let it rest in the refrigerator for a few hours so that it compacts and is easier to work with.
4. Once cold, we form the balls. Wear 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 place them on satin baking paper.
7. We keep the coconut and chocolate balls in the refrigerator until ready to serve them, so that the chocolate compacts.
1. Put the water with the sugar and vanilla in a saucepan, heat and stir until sugar is completely dissolved. It is not necessary to boil much, just that the sugar dissolves perfectly.
2. Remove from the heat and add the coconut, mixing well to incorporate it like a paste.
3. It is necessary to let the mixture cool and it is better to let it rest in the refrigerator for a few hours so that it compacts and is easier to work with.
4. Once cold, we form the balls. Wear 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 place them on satin baking paper.
7. We keep the coconut and chocolate balls in the refrigerator until ready to serve them, so that the chocolate compacts.
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