Here is an easy French dessert recipe that you can try – coconut chocolate truffle.
Photo and recipe courtesy of Rachel Khoo.
- 300g desiccated coconut
- 85g sugar
- 85g icing sugar
- Generous pinch of sea salt
- 1 egg
- 200g dark chocolate
- 70g coconut flakes, roughly chopped
- Grind the desiccated coconut in a blender until you have a finer, stickier mixture.
- Set up a bain marie or double boiler with a pan of simmering water.
- Measure out the sugars and place in the bowl. Whisk in the egg and set over the pan of water.
- Whisk continuously until the mixture turns very pale and creamy. Take off the heat at this point and let it cool a little.
- Stir in the desiccated coconut and sea salt, until everything is well combined.
- While the mixture is still warm, form the dough into little balls in the palm of your hand, about the size of truffles.
- Heat the bain marie or double boiler again and place the chocolate in a clean heat proof bowl to melt the chocolate.
- Dip the coconut balls in the chocolate and sprinkle it with flaked coconut. You can use a truffle fork, or simply dunk them in the chocolate and fish them out with a fork or palette knife.
- Leave to dry on a wire rack or baking tray and place in the fridge to set.