1 cup cream
3 Tbs butter
1/3 cup virgin coconut oil
175g dark chocolate (85% or higher), broken into 2cm pieces
Coating:
2 Tbs cocoa
2 Tbs chopped hazelnuts (or another nut you prefer)
2 Tbs shredded coconut
Place cream, butter and coconut oil in a small pot over a medium-low heat. Gently heat, stirring occasionally, until melted and the mix begins to bubble.
Remove from the heat and add the chocolate. Whisk vigorously to combine the ingredients together - you want to form a nice stable emulsion with no oily liquid escaping around the sides. This can also be done with a hand-held blender, by placing the chocolate in a narrow jug, pouring the liquid over and blending until smooth.
At this point, you can stir in some dessicated coconut, or chopped nuts if you like. Pour the mixture into individual moulds (an ice cube tray is good), or a small container about 10cm x 15cm.
Cover and place in the fridge to chill completely. Once fully set, turn out of the ice cube tray, or container onto a sheet of baking paper. If you used a container, cut the mix into bite-sized pieces.
Roll the truffles in cocoa, nuts or coconut if you like. Transfer to a container with a tight-fitting lid and store in the fridge for up to 2 weeks.
Photo Credits: Images copyright © Todd Eyre Photography, 2019’
