Name: Vegan coconut chocolate truffles
Total time: 2400 s
Yield: 16
Ingredients: 250 gram 42% hazelnut vegan chocolate; 75 gram coconut milk; 75 gram desiccated coconut; 150 gram 75% dark chocolate; 75 gram desiccated coconut

Step 1

Tip the hazelnut vegan chocolate (250 g) into a heatproof bowl. Shake the coconut milk (75 g) can and add this too. Place the bowl over a pan of barely simmering water and stir gently until the chocolate has melted and a smooth ganache has formed.

Step 2

Remove from the heat and stir in the desiccated coconut (75 g) and a pinch of salt. Leave to cool, then cover and chill until firm.

Step 3

Scoop the ganache into balls roughly the size of cherry tomatoes, and roll between the palms of your hands until smooth. Chill in the fridge for 10 minutes.

Step 4

Melt the dark chocolate (150 g) in a heatproof bowl over a pan of simmering water, stir until smooth and remove from the heat. Toast the remaining desiccated coconut (75 g) in a frying pan over a low heat. Tip onto a baking tray to cool.

Step 5

Carefully drop one truffle into the melted chocolate and gently roll around with a fork until coated. Lift out of the chocolate with the fork, tapping the fork against the side of the bowl to remove excess chocolate, then drop into the toasted coconut to coat. Repeat with the remaining truffles. Chill for 30 minutes before serving.

Vegan coconut chocolate truffles

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