Chocolate Truffles With Coconut

A community recipe by *Jenny

Not tested or verified by Nigella.com

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Introduction

These chocolate truffles with coconut are delicious. The recipe is easy to make, has only three ingredients, and can't go wrong.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Makes: 40-50

Metric U.S.

400 grams couverture chocolate
400 millilitres sour cream
400 grams desiccated coconut

14⅛ ounces couverture chocolate
14 fluid ounces sour cream
14⅛ ounces unsweetened shredded coconut

Method

Chocolate Truffles With Coconut is a community recipe submitted by *Jenny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Break the couverture chocolate in small pieces (put the chocolate bars in a plastic bag and use a hammer).

Heat the sour cream in a small casserole or sauce pan until it starts boiling, and pour it over the chocolate pieces that you have put in a bowl.

Stir the mixture until the chocolate has melted, let it cool down and put it in the fridge for at least two hours.

Add the coconut to the chocolate cream until the consistency is thick enough to form balls. I used about 250g of coconut. Form small balls and roll them through a plate with the disccated coconut. Enjoy!

Break the couverture chocolate in small pieces (put the chocolate bars in a plastic bag and use a hammer).

Heat the sour cream in a small casserole or sauce pan until it starts boiling, and pour it over the chocolate pieces that you have put in a bowl.

Stir the mixture until the chocolate has melted, let it cool down and put it in the fridge for at least two hours.